Cranberry Sauce Cake
I had company for lunch and since it was November, thought I would try this cake -- it is really good! I made it in two half size bundt pans (I only had 4 for lunch and bundt cakes go a long way) so I had one for today and one for later.
CRANBERRY SAUCE CAKE
3 c. flour
1 1/2 c. sugar
1 c. mayo (not Miracle Whip)
1 (16 oz) can whole berry cranberry sauce
1/3 c. orange juice
1 T. grated orange peel
1 t. baking soda
1 t. salt
1 t. orange extract
1 c. chopped Nuts (recipe called for walnuts but here in Kansas we're partial to pecans)
Icing:
1 c. powdered sugar
1 - 2 T. orange juice (I needed a bit more)
In a mixing bowl, combine cake ingredients except for nuts. Mix well. Fold in nuts. Spray bundt pan with Pam. Pour batter into pan. Bake at 350 for 60 to 70 minutes (I forgot to time the little guys but I think a little over 30 minutes -- I was busy doing other things as I had company for lunch). Cool 10 minutes in pan before removing to a wire rack. Combine icing ingredients and drizzle over the warm cake.
I sugared fresh cranberries and slivers of orange peel for decoration.
Comments (17)
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Comments (1)How about this? CRANBERRY SWIRL COFFEECAKE 1/2 cup butter 1 cup granulated sugar 2 eggs 1 tsp. baking powder 1 tsp. baking soda 2 cups all-purpose flour 1/2 tsp. salt 1 cup sour cream (I use nonfat plain yogurt) 1 tsp. almond extract 1 cup of fresh cranberry sauce (or one 8 oz. can of whole cranberry sauce) 1. Preheat oven to 350°F. (*Decrease the temperature by 25 degrees if using dark pan). Grease and flour one 9- or 10-inch tube pan. 2. Cream together the butter and sugar until light. Beat in the eggs just until well blended. 3. Combine the flour, baking powder, baking soda and salt. With mixer running, (can lower the mixer speed if desired), add the flour mixture alternately with the sour cream or yogurt to the butter mixture until just blended. Do not overmix! Stir in the almond extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top. 4. Bake at 350° F. around 55 minutes. Makes one 9- or 10-inch cake (12 servings)....See MoreRecipe needed: Bananas, cranberry sauce
Comments (6)I've made this one a few times, and though I like the full fat version with chocolate chips better, this is not a bad healthy alternative! Banana Bread Lite 2 cups flour ½ cup whole wheat flour ¼ cupd ground flax seed 1 cup brown sugar (or brown sugar splenda) 1 tsp baking soda 1 tsp baking powder 1 tsp cinnamon ½ tsp salt 3 egg whites 2 tbsp butter 1 cup plain yogurt (lo fat preferred) 1 tsp vailla ½ cup walnuts Mash bananas and mix in all other wet ingredients. Mix dry ingredients and add to wet ingredients. Add chopped nuts. Put in PAM sprayed 9 x 5 loaf pan. Bake at 325 for 1 hr 20 min....See MoreHow to make my Homemade Cranberry Sauce less Sweet
Comments (19)It will steep and get better so hope you made it at least a day ago minimum. It is for sure a 'to taste' thing with the sugar. I make relish and sauce each year--double batches. We eat it by the cup full! The relish gets the orange peel cut into as I process the cranberries and the sauce gets the rest of the orange as it cooks. Correct it has NOTHING to do with the thickening. I do think it enables one to use less sugar..the added flavor cuts the natural bitter of the berries. Truly you can't mess cranberry sauce up. Yours will be delish and well liked, no doubt!!...See MoreCan I freeze no-cook cranberry sauce?
Comments (9)I do it all the time for use with poultry year round. In October when the cranberries first hit the stores, I reasoned they were at their freshest from harvest and bought over ten pounds to freeze. I freeze the whole bag, i bought two pound bags. Then I make the same recipe as you do, stir everything together and let it mascerate for about a half hour. I freeze it in 8 ounce freezer containers. When I am ready to use it, I take it out a few hours ahead to defrost or even defrost it in the refrigerator a day ahead. I would be surprised if you could find fresh cranberries in the stores now. They are out of season here in California till next October. I love to stir a spoonful of the cranberry relish into plain or vanilla yogurt too....See More
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