CRANBERRY CAKE WITH CARAMEL SAUCE
This sweet and tangy cake, loaded with bits of cranberries and topped with warm caramel sauce, is even better served warm with a scoop of ice cream. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 15 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking dish., Whisk together flour, sugar, baking powder and salt. Stir in cream and butter just until moistened. Fold in cranberries. Transfer to prepared pan. Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack 10 minutes., Meanwhile, in a small saucepan, melt butter; stir in cream, sugar and brown sugar. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in vanilla. Serve with warm cake.
Nutrition Facts : Calories 343 calories, Fat 19g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 170mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-CARAMEL CAKE
Combine a cornucopia of holiday flavors--eggnog, pumpkin pie spice, and cranberries--to dress up yellow cake mix, then top with easy homemade caramel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In large bowl, beat cake mix, pumpkin pie spice, eggnog, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in cranberries and walnuts. Pour into pan.
- Bake 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Turn cake upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
- Melt butter in 2-quart saucepan over medium-high heat. Stir in brown sugar and corn syrup. Heat to boiling. Cook about 1 minute, stirring constantly, until sugar dissolves. Stir in whipping cream. Return to boiling, stirring constantly. Remove from heat. Serve warm sauce over cake.
Nutrition Facts : Calories 370, Carbohydrate 45 g, Cholesterol 75 mg, Fat 4, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 31 g, TransFat 0 g
CRANBERRY AND CORNMEAL CAKE WITH CARAMEL-WALNUT TOPPING SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
- In a medium saucepan, mix together the cream, brown sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer until the mixture thickens, about 25 to 30 minutes. Stir in the walnuts and sea salt, if using. Allow the mixture to cool to room temperature before serving.
CRANBERRY CORNMEAL CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h12m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and orange zest. Measure 3 tablespoons of the flour mixture into a small bowl. Add the chopped cranberries and toss until coated. Using a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in the vanilla extract. Add the egg yolks and whole eggs, 1 at a time. Gradually add the flour mixture and mix until just incorporated. Using a spatula, gently fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the surface with a spatula. Bake until the cake is golden brown, and a cake tester inserted into the center of the cake comes out clean, about 40 minutes. Cool for 20 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely. Cut the cake into wedges, arrange on a serving platter and serve with the Caramel Walnut Sauce. (The cake can be made 1 day ahead. Store airtight in a plastic container.)
FRESH CRANBERRY CAKE WITH CARAMEL SAUCE
Make and share this Fresh Cranberry Cake With Caramel Sauce recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, beat butter and sugars until crumbly. Add egg and mix well.
- In a separate bowl, combine the flour, salt and baking powder and whisk well.
- Add the dry mix to the butter mixture, alternating with the milk.
- Fold in the cranberries.
- Pour into a well greased 9 inch square baking pan and bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.
- SAUCE:.
- In a small saucepan, melt the butter then stir in the sugar and cream.
- Bring this to a boil, stirring constantly until mixture thickens.
- Remove from heat and serve over the warm cake.
Nutrition Facts : Calories 400.1, Fat 19.3, SaturatedFat 11.9, Cholesterol 75.6, Sodium 333.8, Carbohydrate 54.6, Fiber 1.3, Sugar 35.5, Protein 3.9
PUMPKIN BREAD PUDDING WITH CRANBERRY CARAMEL SAUCE
Categories Milk/Cream Egg Dessert Bake Thanksgiving Cranberry Pumpkin Fall Gourmet
Yield Serves 6 generously
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F. and butter a 9- by 2-inch round cake pan. Line cake pan with a round of wax paper and butter wax paper.
- Cut enough 1/4-inch-thick slices from loaf to line side of cake pan, trimming slices so that tops are flush with rim of pan. Gently press slices against side of cake pan to make them adhere.
- Cut enough of remaining loaf, including scraps, into 1/2-inch pieces to measure 5 cups and put in bottom of cake pan.
- Make custard:
- In a heavy saucepan bring ginger, sugar, and water to a boil, stirring until sugar is dissolved, and simmer 5 minutes. Add milk and cream and bring just to a simmer. Remove pan from heat.
- In a heatproof bowl whisk together whole eggs and yolks and add hot milk mixture in a stream, whisking. Pour custard through a fine sieve onto bread pieces in bottom of cake pan, pressing hard on ginger, and coat pieces well (bread pieces will float to surface of custard).
- Put cake pan in a larger pan and add enough water to larger pan to reach half-way up side of cake pan. Bake pudding in middle of oven 45 to 50 minutes, or until custard is set and a skewer inserted in center comes out clean. Remove cake pan from larger pan and cool pudding on a rack. Chill pudding, covered, until cold, at least 4 hours and up to 1 day.
- To unmold pudding, run a thin knife around edge of cake pan and dip pan into a bowl of hot water 15 seconds. Invert a large plate over cake pan and invert pudding onto plate. Peel off wax paper and invert pudding right side up onto another large plate. Bring pudding to room temperature and cut into wedges. (If serving pudding warm, transfer wedges to a baking sheet and reheat in a 325° F. oven.)
- Serve pudding at room temperature or warm with caramel sauce.
CRANBERRY ORANGE CAKE
I saw Giada De Laurentiis prepare this cake on her show on the Food Network, before Christmas. Her recipe on their site includes a caramel walnut sauce, but she didn't do that on the show. This cake is dense, slightly moist and full of flavor. It does not rise very high. My guests all liked it and I thought it was delicious with a cup of tea.
Provided by Pesto lover
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F, with rack in center of oven.
- Spray 8" cake pan with non-stick spray.
- Put cranberries in a sieve which is set over a medium sized bowl.
- Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
- Add cornmeal, baking powder and orange zest to flour; mix.
- In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
- Add vanilla and yolks and eggs, one at a time.
- Turn speed down to low and add orange juice.
- Turn off mixer and fold in cranberries, just until incorporated.
- Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
- Cool on wire rack for about an hour.
- Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.
Nutrition Facts : Calories 406.6, Fat 21.1, SaturatedFat 12.2, Cholesterol 203.5, Sodium 72.6, Carbohydrate 51.2, Fiber 1.5, Sugar 36.5, Protein 4.6
CRANBERRY CARAMELS
When I make holiday goodies, my sister always asks when I'm sending the cranberry caramels. They keep well, wrapped in plastic wrap, at room temperature, or in the freezer. -Jan Rinker, Craig, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/4 pounds.
Number Of Ingredients 6
Steps:
- Line an 8-in. square dish with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, cranberries, corn syrup, cream, salt and remaining butter. Cook and stir over medium heat until mixture comes to a boil. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 41 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 14mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 0 protein.
CRANBERRY CARAMEL SAUCE
Categories Sauce Food Processor Dessert Thanksgiving Quick & Easy Low Sodium Cranberry Fall Chill Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a food processor purée cranberries and transfer to a small bowl.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Remove pan from heat and carefully add water and cranberry purée (caramel will steam and harden). Return pan to heat and simmer sauce, stirring, 10 minutes, or until caramel is dissolved. Pour sauce through a fine sieve into a heatproof bowl, pressing hard on solids, and cool completely. Sauce may be made 4 days ahead and chilled, covered. Bring sauce to room temperature before serving.
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