Saucy Cranberry Cake Recipes

CRANBERRY SAUCE CAKE

Steps:

• In a large bowl, combine sugar and mayonnaise until blended. Beat in orange juice, zest and extract. Combine the flour, baking soda and salt until blended; gradually add to the sugar mixture. Stir in cranberry sauce and walnuts. , Cut parchment to fit the bottom of a 10-in. tube pan. Spray the pan and paper with cooking spray. Pour batter into prepared pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. In a small bowl, combine icing ingredients; drizzle over cake.

SAUCY CRANBERRY CAKE

Steps:

• In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Combine the flour, salt and baking powder; add to butter mixture alternately with milk, beating well after each addition. Fold in cranberries. , Pour into a greased 9-in. square baking dish. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. , In a small saucepan, melt butter; stir in brown sugar and cream. Bring to a boil, stirring constantly. Serve with warm cake.

FRESH CRANBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Combine flour, baking soda, and salt in a bowl. Beat 1 cup sugar and 3 tablespoons melted butter with a whisk until well mixed. Add eggs and beat until smooth. Stir flour mixture and milk into egg mixture until batter is well blended. Fold cranberries into batter until just mixed and pour into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
• For sauce, heat 1 cup sugar, 1/2 cup butter, heavy cream, and vanilla extract in a saucepan over medium-low heat; cook and stir cream sauce until sugar is dissolved, about 10 minutes. Pour hot sauce over hot cake. Allow cake to cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.

CRANBERRY UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F. Spray 8-inch round cake pan with cooking spray; line with cooking parchment paper.
• In cake pan, stir melted butter and brown sugar until well blended. Sprinkle cranberries over brown sugar mixture; set aside.
• In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over cranberries in pan.
• Bake 33 to 38 minutes or until deep golden brown and toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 15 minutes before serving. Cut into wedges; top with whipped cream.
• Store loosely covered in refrigerator.

CRANBERRY DESSERT CAKE WITH BUTTER SAUCE

Steps:

• Preheat oven to 375°F.
• Grease and flour bottom only of 9x13 pan.
• Combine flour, 1 1/4 cups sugar, baking powder, soda, and salt.
• Mix well.
• In medium bowl, beat sour cream, milk, oil, almond extract and eggs.
• Add sour cream mixture to flour mixture.
• Stir just until dry ingredients are moistened.
• Gently fold in cranberries.
• Spoon into prepared pan.
• Bake at 375F for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• BUTTER SAUCE: In small saucepan, combine 1 cup sugar, butter and whipping cream.
• Bring to a boil.
• Simmer over low heat for 2 minutes, stirring constantly.
• Remove from heat, stir in vanilla.
• Serve warm sauce over cake.

CRANBERRY SAUCE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Stir in extract.
• Combine flour, baking powder, baking soda, and salt.
• Add to the creamed mixture alternately with the sour cream, beating well after each addition.
• Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
• In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
• Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
• Repeat layers two times.
• Sprinkle top with finely chopped pecans.
• Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing cake from pan onto a wire rack.
• Cool completely then place on cake plate.
• Combine icing ingredients until smooth.
• Drizzle icing over cake.
• Let set before serving.