Cranberry Celebration Cake Cassie Recipes

~ CRANBERRY CELEBRATION CAKE ~ CASSIE

Steps:

• Preheat oven to 350 degree F, Spray an 8 - 9 inch bundt cake pan with nonstick cooking spray ( I use bakers joy) In a med mixing bowl, cream the sugar and butter together. Add the eggs and mix well. Beat in the extract.
• In another bowl mix together the dry ingredients, except for the nuts. Alternate the dry ingredients with the sour cream, ending with the dry - into the wet mixture, thoroughly mix. Batter will be thick.
• In a small bowl, empty the can of cranberries and mix up with a spoon - this is to loosen berries to make it spreadable. Spread 1/3 of the batter into the bottom of bundt pan, dollop 1/3 of the can of cranberries over the batter evenly and swirl with a thin knife.
• Repeat 2 more times and end with cranberries and nuts on top.
• Bake for 50 minutes or until pick comes out clean. Leave set in pan for 5 minutes before removing from pan. Mix glaze ingredients together until smooth and drizzle over warm cake... Enjoy! So tender and tasty!

CRANBERRY CAKE

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.

FESTIVE CRANBERRY CAKE

Steps:

• Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in cranberries, dates and pecans. Spread in a greased and floured 10-in. tube pan. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool in pan for 10 minutes. Meanwhile, for glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With a toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. If desired, top with sugared cranberries and rosemary.

WINNING CRANBERRY BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

TART CRANBERRY CAKE

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.