Cranberry Rock Cakes Recipes

TART CRANBERRY CAKE

Tart Cranberry Cake image

You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 20 servings.

Number Of Ingredients 8

Ingredients

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

Steps:

In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

Nutrition Facts : Calories 229 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 79mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

DARK CHOCOLATE-CRANBERRY ROCK CAKES

Dark Chocolate-Cranberry Rock Cakes image

Dense and flavorful, these chocolate and cherry sensations will keep for a couple days, so they're a great make-ahead dish for breakfast or brunch.

Provided by By Sarah Caron

Categories Breakfast

Time 45m

Yield 12

Number Of Ingredients 11

Ingredients

2 cups Gold Medal™ all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher (coarse) salt
1/2 cup cold unsalted butter
2 eggs
1/2 cup whipping cream
1/2 cup 60% cacao bittersweet chocolate chips
1/2 cup sweetened dried cranberries
1 tablespoon whipping cream, if desired
Coarse sugar, if desired

Steps:

Heat oven to 350°F. Line cookie sheet with parchment paper.
In large bowl, stir together flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions). Stir in chocolate chips and cranberries; set aside.
In another bowl, beat eggs and 1/2 cup whipping cream with whisk until well blended. Make well in center of flour mixture; pour egg mixture into well. With rubber spatula, fold together all ingredients until combined and smooth.
Using large cookie scoop, scoop out 12 balls of dough onto cookie sheet. Brush tops with 1 tablespoon whipping cream; sprinkle with course sugar.
Bake 17 to 20 minutes or until lightly browned. Remove from cookie sheet to cooling rack. Serve immediately. Store cooled rock cakes in airtight container; best eaten within 2 days.

Nutrition Facts : ServingSize 1 Serving

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