CRANBERRY LAYER CAKE
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutrition Facts :
CRANBERRY-CARROT LAYER CAKE
This moist cake smothered with rich cream cheese frosting makes any dinner festive. Every autumn, I go to a cranberry festival in Wisconsin and load up on fresh cranberries to freeze for year-round cooking. -Nellie Runne, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the eggs, brown sugar, oil and orange zest. Combine the flour, baking soda, cinnamon, baking powder, salt and cloves; gradually add to egg mixture and mix well. Stir in carrots and cranberries. , Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar, milk, ginger and orange zest if desired. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread frosting between layers and over top and sides of cake. If desired, top with sugared cranberries.
Nutrition Facts : Calories 729 calories, Fat 43g fat (15g saturated fat), Cholesterol 112mg cholesterol, Sodium 420mg sodium, Carbohydrate 84g carbohydrate (67g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY CAKE
"Always welcomed on holidays, this pudding-like dessert is my mother's recipe," says Medford, Oregon field editor Marion Lowery.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and nutmeg; add to the creamed mixture alternately with milk, beating well after each addition. Stir in cranberries and orange peel., Pour into a greased 11x7-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, combine sauce ingredients. Cook and stir over medium heat until heated through. Cut warm cake into squares; serve with cream sauce.
Nutrition Facts :
BROWN SUGAR LAYER CAKE WITH CRANBERRY BUTTERCREAM
An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- Heat oven to 350 degrees. Butter three 8-inch cake pans and line the bottoms with parchment paper. Flour the pans and paper.
- Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt. Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.
- Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer. Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles. Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.
- Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
- Meanwhile, make the cranberry jam: Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat. Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes. Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
- Make the buttercream: In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.
- Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.
- Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together. Continue until all the butter is incorporated, then add the vanilla and salt. Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.
- Assemble the cake: If necessary, use a serrated knife to trim the cake layers so they are flat and even. Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.
- Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides. Place the second cake layer on top, and repeat with buttercream and jam. Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)
- Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake. Serve at room temperature.
Nutrition Facts : @context http, Calories 828, UnsaturatedFat 17 grams, Carbohydrate 97 grams, Fat 47 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 27 grams, Sodium 401 milligrams, Sugar 69 grams, TransFat 2 grams
FRESH CRANBERRY CAKE
A beautiful and easy cake to make! Great for the holiday season and even better in the summer with any fresh berry you have on hand!
Provided by Deborah Day
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 53.5 g, Cholesterol 74.2 mg, Fat 15.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 9.5 g, Sodium 587.1 mg, Sugar 35.4 g
CRANBERRY LAYER CAKE
This came from an email from Taste of Home and so easy starting with a cake box, but could easily use your own white cake recipes. Here's what it says "Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix" think it's be a great cake for the Holidays.
Provided by Bonnie G 2
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first five ingredients;
- beat on low speed for 30 seconds. Beat on medium for 2 minutes.
- Stir in cranberries and walnuts.
- Pour into two greased and floured 9-in. round baking pans.
- Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat cream cheese and butter until fluffy.
- Add the confectioners' sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts.
- Refrigerate leftovers.
Nutrition Facts : Calories 607.8, Fat 34, SaturatedFat 10.8, Cholesterol 87.7, Sodium 432.6, Carbohydrate 72.1, Fiber 1.6, Sugar 59, Protein 6.6
More about "cranberry layer cake recipes"
CHRISTMAS CRANBERRY LAYER CAKE - SAVOR THE BEST
From savorthebest.com
4.8/5 (32)Total Time 46 minsCategory DessertsCalories 621 per serving
- Mix the dry ingredients on slow speed for 2 minutes to blend. Add the soft butter and beat on medium speed until it looks like damp sand.
- Add the egg whites one at a time, then add the whole egg, beating well after each addition. This will help build the structure of the cake.
CRANBERRY LAYER CAKE | RICARDO
From ricardocuisine.com
5/5 (5)Total Time 1 hr 50 minsCategory Desserts
- With the rack in the middle position, preheat the oven to 325°F (165°C). Line the bottoms of two 8-inch (20 cm) springform pans with removable bottoms with parchment paper. Do not butter the sides.
- In a bowl, whisk the butter and icing sugar with an electric mixer until creamy, about 5 minutes. Using a spatula, fold in the sour cream.
CRANBERRY-ORANGE CAKE WITH ORANGE BUTTERCREAM …
From southernliving.com
CRANBERRY CHRISTMAS CAKE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
CRANBERRY CAKE FILLING RECIPE - SOUTHERN LIVING
From southernliving.com
40 LAYERED CAKE RECIPES YOU'LL LOVE | TASTE OF HOME
From tasteofhome.com
WHITE CHRISTMAS CAKE. - HALF BAKED HARVEST
From halfbakedharvest.com
CRANBERRY ORANGE LAYER CAKE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
15 CRANBERRY CAKE RECIPES
From allrecipes.com
- Cranberry Upside-Down Coffee Cake. View Recipe. Half of the fun of this cake is turning it over to reveal a sweet mixture of cranberries and pecans baked onto the bottom.
- Ultimate Cranberry Pudding Cake. View Recipe. This cranberry Bundt cake is doused in a hot butter sauce, making it one to save for special occasions. You can also serve the sauce in a bowl in the center of the cake for a beautiful presentation, like reviewer ILA8030 suggests.
- Cranberry Upside-Down Sour Cream Cake. View Recipe. This stunning, fresh cranberry upside down cake will be the star of any holiday gathering. Sour cream makes the cake extra moist.
- Cranberry Sour Cream Kuchen. View Recipe. Make a holiday tradition out of this German coffee cake: "This is a holiday breakfast favorite in our home. It is equally delicious served warm or cold, and it also freezes well, so you can make it ahead."
- Cranberry Apple Cake. View Recipe. Two classic fall flavors, apple and cranberry, only get better when paired together. Drizzle it with a vanilla glaze for an extra special touch.
- Olive Oil Cranberry Bundt Cake. View Recipe. No butter? You can still get a moist result using olive oil. Some reviewers suggest adding a little orange zest, which pairs beautifully with cranberries.
- Fresh Cranberry Cake. View Recipe. This simple, fresh cranberry cake can easily transition into other seasons by swapping cranberries for other fresh berries.
- Cranberry Orange Cake. View Recipe. Orange juice and orange zest gives light orange flavor to go alongside fresh cranberries in this Bundt cake. Serve with a dusting of powdered sugar.
- Cheesecake with Cranberry Glaze and Sugared Cranberries. View Recipe. Here's a make-ahead dessert that will look beautiful on your Thanksgiving table: "Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table.
- Nana's Cranberry Kuchen. View Recipe. Kuchen, which is German for cake, typically contains a fruit or custard filling and a topping of some sorts, or in this case, a fresh cranberry filling and a crunchy streusel topping.
15 RECIPE FOR ORANGE CRANBERRY BUNDT CAKE - SELECTED RECIPES
From selectedrecipe.com
DECADENT CRANBERRY CHRISTMAS CAKE RECIPE | RECIPECRITIC
From recipecritic.pages.dev
CRANBERRY FUDGE LAYER CAKE RECIPE | HOLIDAY CAKE RECIPE
From lifeloveandsugar.com
CRANBERRY PORK FLOSS LAYER CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHRISTMAS WHITE CHOCOLATE CRANBERRY LAYER CAKE
From pineappleandcoconut.com
CRANBERRY CAKE RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
CRANBERRY LAYER CAKE CHANTILLY RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
WHO HAS A GOOD CHOCOLATE BUNDT CAKE RECIPE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
CRANBERRY LAYER CAKE | MIDWEST LIVING
From midwestliving.com
You'll also love