Cranberry Pudding Cake Recipes

CRANBERRY PUDDING

Steps:

• In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

CRANBERRY PUDDING

Steps:

• Lightly grease a 2-quart metal pudding mold or a clean 1-pound coffee can. Pick over whole cranberries; wash and drain.
• Sift together the flour and salt; dredge cranberries in flour mixture.
• Dissolve soda into boiling water and add molasses. Stir and allow to foam up.
• Add to the flour and cranberry mixture. Mix together until well blended. Spoon into prepared mold or pan; cover with a double layer of aluminum foil and fasten with heavy elastic band or string.
• Place into a deep saucepan and fill with water up to about the halfway mark on the pudding can. Cover saucepan and place over high heat. Bring water to boil, reduce heat, and simmer for 1 hour. Remove from water and allow to cool.
• Prepare the sauce by mixing together the sugar, butter and cream. Cook over medium heat until thick, stirring constantly. Remove from heat and add vanilla.
• When ready to serve the pudding, invert pan or open bottom of can and push through. Slice in 1/2-inch pieces. Pour sauce over individual slices of pudding.

CRANBERRY-MAPLE PUDDING CAKE

Steps:

• Position rack in center of oven and preheat to 400°F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.
• Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Whisk egg and sugar in another medium bowl. Whisk milk, melted butter, and vanilla into egg mixture. Add flour mixture to egg mixture; whisk to blend. Pour warm cranberry mixture into 11x7x2-inch or 8x8x2-inch glass or ceramic baking dish. Pour batter over.
• Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes. Cool 15 minutes. Serve cake warm topped with crème fraîche, whipped cream, or vanilla ice cream.

STEAMED CRANBERRY PUDDING

Steps:

• Generously butter a 7 1/2-cup steam pudding mold, set aside. In a large saucepan, combine cranberries, sugar, kirsch, and cinnamon stick. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, for 10 to 12 minutes or until cranberries break down and mixture thickens. Remove from heat, discard cinnamon stick, and cool.
• Evenly spread 1/2 cup of the cooled cranberry mixture onto the bottom of the pudding mold, set aside. Meanwhile, prepare the water bath: Fill a large pot (11-by-5 1/4-inches) one-third full with water. Place over a high heat and bring to a boil. Reduce heat to low, cover, and keep at a simmer until pudding is ready to cook.
• Sift together in a medium bowl the flour, baking powder, and salt. In a large bowl with an electric mixer, beat the butter and brown sugar until light and creamy, about 4 minutes. Add the eggs one at a time, mixing until completely blended. Add the vanilla.
• Add the dry ingredients alternately with the milk in three additions, beginning and ending with the dry ingredients and blending well after each addition. Add the dried cranberries and the remaining cranberry mixture to the batter and mix until well blended. Pour batter into pudding mold to within 1/2 inch of the top, cover tightly with the moldâ??s lid.
• Submerge a folded dish towel onto the bottom of the large water-bath pot or fit with a wire rack. Place the pudding mold into the water bath, resting on the towel, so that the water comes halfway up the sides of the mold. Cover the water bath and gently simmer the pudding for about 2 hours and 20 minutes or until set and a knife inserted into the center comes out clean.
• Remove pudding mold from the water bath and cool 15 minutes on a wire rack. Unmold pudding onto a serving platter. Serve with kirsch-flavored whipped cream, if desired.

CRANBERRY-ORANGE AND ALMOND PUDDING

Steps:

• Preheat the oven to 325 degrees F.
• Melt 1/2 stick butter in a wide saucepan, then add the cranberries and sugar. Cook over a fairly high heat until the fruit begins to pop. This will take hardly anytime if the cranberries are fresh, and about 10 minutes if they're frozen. Remove the pan from the heat.
• Combine the flour, baking powder, soda and sugar in a large bowl and add the eggs, melted butter and orange oil. Mix until smooth. Pour half of the batter into a 2-pint round pie dish. Cover with the cranberries, then top with the remaining batter; don't worry if the cranberries are not covered completely.
• Sprinkle flaked almonds and turbinado sugar over and bake for 45 minutes to 1 hour, until the top is golden brown and set.

GRANDMA PIETZ'S CRANBERRY CAKE PUDDING

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.

CHRISTMAS CRANBERRY PUDDING WITH BUTTER SAUCE

Steps:

• Slice the cranberries in half. Place them in a colander and rinse out the seeds.
• In a large bowl, combine the flour, baking soda, baking powder, and salt. Gradually mix in the dark molasses and warm water. Fold in the cranberries.
• Grease the round pan and pour the cranberry mixture into the pan.
• Fill the steamer with water and place the pan in the steamer and cover with the lid. (If you don't have a steamer, take a large stock pot and place an item in the bottom to elevate the cake pan, like a trivet, cookie cutter, empty tuna can, or folded dish towel. Then place the pan on top and fill the pot with water about half-way up the side of the pan.)
• Bring the water to a boil, and steam for about 2 1/2 hours, checking the water level periodically, every 30 minutes or so, and refilling as needed. The pudding is done when you can insert a toothpick into the center and it comes out clean. Allow the pudding to cool. The pudding can also be made in advance and kept at room temperature or in the refrigerator until ready to serve.
• When ready to serve, make the butter sauce: in a saucepan over low heat, melt the butter, stirring often. Stir in the half and half and the sugar, then add the vanilla. To serve, cut the pudding into pieces and drizzle with butter sauce.

ULTIMATE CRANBERRY PUDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

CRANBERRY PUDDING CAKE

Steps:

• Preheat oven to 400 degrees F.
• In a saucepan combine first 4 ingredients (cranberries - orange peel) and a pinch of salt. Bring to a boil, stirring occasionally until cranberries pop. Reduce heat and simmer for one minute. Remove from heat.
• In a bowl whisk together flour, cornmeal, baking powder and 1/2 teaspoon salt.
• In another bowl whisk together egg and sugar.
• Whisk in the milk, melted butter and flavoring (see note above)into the egg/sugar mixture.
• Pour cranberry mixture into an 8x8" pan. Pour batter over cranberries.
• Bake cake for 30 minutes or until cake is golden and cranberries are bubbling at the edges.
• Cool for 15 minutes before serving.
• Best served warm with ice cream, but I also liked it cold.

CRANBERRY PUDDING CAKE:

Steps:

• HEAT oven to 325°F Have ready 10 x 6 x 1 1/2 inch OR 8-inch square glass baking dish.
• COMBINE cranberries and water in saucepan and boil over high heat until the berries pop, about 5 minutes. Mix 1 cup sugar and cornstarch thoroughly and stir gradually into boiling mixture. Boil over high heat 1 minute. Stir in butter and nutmeg. Pour into baking dish.
• SIFT flour, baking powder and 1/2 cup sugar into a bowl. Add shortening and cut in finely. Add milk and mix well. Stir in dates, raisins and walnuts. Drop by large spoonfuls on top of cranberry mixture. Sprinkle with 2 tablespoons sugar.
• BAKE about 55 minutes or until topping is browned and cooked through. Serve warm with ice cream. Serves 6.
• Margo Oliver's Most Treasured Recipes.