Vanilla Cranberry Can Cakes Recipes

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DELICIOUS CRANBERRY CAKE



Delicious Cranberry Cake image

We eat this colorful, moist cake at our women's church meetings. It's really easy to make and very tasty. The almond flavoring really blends well with the cranberries. I buy bags of cranberries when there are sales during the holidays, then freeze some so I can enjoy this treat all year round. For those with hard nut allergies, leave them out, or try sunflower seeds or peanuts. Vanilla extract can be substituted for almond extract.

Provided by Recipe Junkie

Categories     Dessert

Time 55m

Yield 20 serving(s)

Number Of Ingredients 7

3 eggs
2 cups sugar
3/4 cup butter
1 teaspoon almond extract
2 cups flour
2 1/2 cups cranberries
2/3 cup chopped pecans (optional)

Steps:

  • In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
  • Add butter and extract.
  • Beat 2 minutes.
  • Stir in flour just until combined.
  • Stir in cranberries and pecans.
  • Spread in greased 9"x13" pan.
  • Bake at 350 F for 45-50 minutes.

CRANBERRY VANILLA COFFEECAKE



Cranberry Vanilla Coffeecake image

Provided by Melissa Roberts

Categories     Cake     Breakfast     Brunch     Bake     Christmas     Quick & Easy     Mother's Day     New Year's Day     Cranberry     Vanilla     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 vanilla bean, split lengthwise
1 3/4 cups sugar
2 cups fresh or thawed frozen cranberries (6 ounces)
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
3/4 teaspoon salt
1 stick plus 1 tablespoon unsalted butter, softened, divided
2 large eggs
1/2 cup whole milk
Garnish: confectioners sugar

Steps:

  • Preheat oven to 375°F with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
  • Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired). Add sugar and pulse to combine. Transfer to a bowl.
  • Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
  • Whisk together 2 cups flour, baking powder, and salt.
  • Beat together 1 stick butter and 1 cup vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.
  • Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2-inch border around edge. Top with remaining batter and smooth top.
  • Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.
  • Bake until a wooden pick inserted into cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.

WINNING CRANBERRY BUNDT CAKE



Winning Cranberry Bundt Cake image

The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 10 servings.

Number Of Ingredients 12

2/3 cup butter, softened
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped dried cranberries
1/3 cup chopped pecans
Confectioners' sugar

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.

Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

ULTIMATE CRANBERRY PUDDING CAKE



Ultimate Cranberry Pudding Cake image

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Provided by Lisa Kreft

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g

VANILLA CRANBERRY CAN CAKES (SANDRA LEE)



Vanilla Cranberry Can Cakes (Sandra Lee) image

Saw this on food networks Semi Homemade with Sandra Lee. Looks yummy. Also makes for a neat presentation as most of her recipes do!

Provided by KaraRN

Categories     Low Protein

Time 40m

Yield 5 cakes, 5 serving(s)

Number Of Ingredients 6

2 (17 1/2 ounce) boxes blueberry muffin mix (recommended -- Krusteaz)
2 cups white cranberry juice
2 (16 ounce) cans cranberries, drained and rinsed (recommended -- Ocean Spray)
2 1/2 cups shredded coconut, toasted
2 teaspoons vanilla extract
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F. Spray the inside of 5 (16-ounce) cranberry cans (or similar) with cooking spray.
  • In a large mixing bowl, combine muffin mix, juice, cranberries (save the remaining contents from the other 3 cans for pancakes!), coconut, vanilla, and cinnamon. Stir to combine. Divide batter among the prepared cans and place cans on a baking sheet. Make sure to tap cans on the counter to get out all the air bubbles. Bake in oven for 25 to 30 minutes, or until tester comes out clean.
  • For a nice presentation, decorate can.

Nutrition Facts : Calories 1104.6, Fat 36.7, SaturatedFat 19.6, Sodium 1215.4, Carbohydrate 184.3, Fiber 10.9, Sugar 39.6, Protein 11.8

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