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Delicious Cranberry Cake Recipes

Updated on November 16, 2016

Cranberry Orange Cake

1 hr to make, serves 12

Ingredients

Produce

  • 1 1/2 cups Cranberries, fresh
  • 1 Orange - about 1 tablespoon, zest of

Refrigerated

  • 3 Eggs, large

Baking & Spices

  • 2 tsp Baking powder
  • 1 1/2 cups Flour
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 1/8 cup Sugar

Dairy

  • 1/2 cup Butter
  • 1 cup Sour cream

Liquids

  • 2 tbsp Water

Other

  • juice of an orange

Instructions

  1. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
  2. Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
  3. Add the orange juice and zest. Add the sour cream.
  4. When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
  5. Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.

Cranberry Orange Cake
Cranberry Orange Cake
White Cake with Cranberry Filling and Orange Buttercream
White Cake with Cranberry Filling and Orange Buttercream

White Cake with Cranberry Filling and Orange Buttercream

11 hrs to make, serves 10

Ingredients

Produce

  • 3 1/2 cups Cranberries, fresh

Condiments

  • 1 (12-oz.) jar Cherry preserves

Baking & Spices

  • 1 Filling
  • 3/4 cup Granulated sugar
  • 1 (32-oz.) package Powdered sugar
  • 1/4 tsp Table salt
  • 1 tsp Vanilla extract

Bread & Baked Goods

  • 1 White cake layers, Basic

Drinks

  • 3/8 cup Orange juice, fresh

Dairy

  • 1 cup Butter
  • 1 (8-oz.) package Cream cheese
  • 1 tbsp Milk

Other

  • BUTTERCREAM
  • ADDITIONAL INGREDIENT

Preparation

1. Prepare Filling: Bring first 3 ingredients and 3 cups cranberries to a boil in a medium saucepan over medium-high heat. Boil, stirring often, 5 to 6 minutes or until cranberries begin to pop. Transfer 1 cup cranberry mixture to a small bowl, and stir in remaining 1/2 cup whole cranberries. (This will be the Cranberry Topping.) Transfer remaining hot Cranberry Filling mixture to another small bowl. Cool both mixtures completely (1 hour). Cover; chill 8 hours.

2. Prepare Buttercream: Beat butter and next 2 ingredients at medium speed with an electric mixer 1 to 2 minutes or until creamy. Gradually add powdered sugar alternately with orange juice. Beat at low speed until blended and smooth after each addition. Stir in vanilla. If desired, add 1 to 2 Tbsp. milk, 1 tsp. at a time, beating until frosting reaches desired consistency.

3. Place 1 Basic White Cake layer on a serving platter. Spoon 1 1/2 cups buttercream into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Spread cake layer with half of chilled Cranberry Filling (without whole berries), spreading to edge of piped frosting. Top with second cake layer. Repeat procedure with frosting and remaining Cranberry Filling (without whole berries). Top with third layer. Spread remaining buttercream over top and sides of cake. Pipe a ring of frosting around top cake layer just inside the top edge. Spread Cranberry Topping (with whole berries) over top cake layer, spreading to edge of piped frosting.

Sparkling Cranberry White Chocolate Cake
Sparkling Cranberry White Chocolate Cake

Sparkling Cranberry White Chocolate Cake

Makes 8 inch cake

Ingredients

Vegetarian

Produce

  • 5 cups Cranberry, fresh
  • 1 Sparkling cranberries

Refrigerated

  • 3 Eggs

Baking & Spices

  • 3 1/3 cups All purpose flour
  • 2 1/2 tsp Baking powder
  • 8 cups Powdered sugar
  • 3 1/2 cups Sugar
  • 2 tbsp Vanilla extract
  • 12 oz White chocolate chips
  • 1 White chocolate icing

Bread & Baked Goods

  • 1 Cranberry cake

Dairy

  • 340 g 1 1/2 cups salted butter, salted
  • 3/4 cup Butter
  • 3/4 cup Heavy whipping cream
  • 1 cup Milk
  • 1 cup Sour cream

Liquids

  • 1 cup Water

Instructions

Sparkling Cranberries
1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You'll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.

Cranberry Cake
1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing
1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.

To put the cake together:
1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.

Cranberry Orange Cake

3 hrs to make, makes 14-16 slices

Ingredients

Vegetarian

Produce

  • 1 1/2 cups Cranberries
  • 1 Cranberries
  • 2 tbsp Orange, zest
  • 1 Orange, Slices

Refrigerated

  • 4 Eggs

Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 1/4 cups Bob's red mill flour, Organic Unbleached White
  • 2 tbsp Corn starch
  • 4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Salt
  • 2 1/4 cups Sugar
  • 3 tsp Vanilla

Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

Drinks

  • 2 tbsp Orange juice

Dairy

  • 1 1/2 cup Butter
  • 4 oz Cream cheese
  • 1/2 cup Sour cream
  • 1 cup Whole milk

Instructions

  1. Cake
  2. Preheat the oven to 325 degrees, and grease three 9" round cake pans with baking spray. Set aside.
  3. Separate egg yolks from egg whites, allowing egg whites to stand at room temperature for 30 minutes (it's easier to separate the eggs when cold, but it is better to whip the egg whites when they are at room temperature). Set aside.
  4. With a mixer, beat butter until fluffy, about 1 minute. Add in oil, beating until well combined. Add in sugar, 1 cup at a time, mixing until well combined, about 1 minute. Add in egg yolks, one at a time, beating well after each addition.
  5. In a separate bowl, sift together flour, corn starch, baking powder, baking soda, and salt. Set aside.
  6. Mix together vanilla extract, milk, sour cream, and orange zest.
  7. Alternately, mix the dry ingredients and wet ingredients with the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  8. Beat egg whites until stiff peaks form, about 1-2 minutes. Gently fold egg whites into the batter until it combined.
  9. Toss cranberries with flour (this helps keep the cranberries from sinking to the bottom of the batter) and gently fold them into the batter.
  10. Divide the batter evenly between the three cake pans. Bake for 20-25 minutes, or until a cake tester comes out clean. Allow to cool completely before frosting.
  11. Frosting
  12. Beat butter and cream cheese until well combined, about 1-2 minutes. Add in orange zest and vanilla extract, mixing until combined. Add in powdered sugar, 1 cup at a time, starting with 4 cups. Scrape down the sides of the bowl as needed, and mix until combined. Add in orange juice, 1 Tbsp at a time, beginning with 2 Tbsp.
  13. If the frosting is too thin, add in the last cup of powdered sugar. If the frosting is too thick, add in the last Tbsp of orange juice. Once it has reached your desired consistency, add in a pinch of salt (this helps balance out the sweetness).
  14. Assembly
  15. Set the bottom cake layer on a cake stand or plate. Spread the top with 1/2 cup of frosting, reaching the frosting the edge of the cake. Top with the middle layer, and repeat the process. Place the final layer on top, and spread the remaining frosting over the top and sides of the cake.
  16. Add toppings, if desired.

Cranberry Crumb Cake

Serves 12

Ingredients

Vegetarian

Produce

  • 2 cups Cranberries, fresh
  • 2 tsp Lemon, zest

Refrigerated

  • 1 Egg

Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Brown sugar, light
  • 1 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 2 1/2 cups Flour
  • 1/3 cup Granulated sugar
  • 1 tsp Kosher salt
  • 7/8 cup Sugar
  • 1 1/2 tsp Vanilla

Nuts & Seeds

  • 1/2 cup Pecans

Dairy

  • 3/4 cup Butter, unsalted
  • 1/2 cup Buttermilk
  • 3 tbsp Milk

INSTRUCTIONS

  1. Preheat the oven to 350 degrees. Grease a 9-inch square baking dish or cake pan with butter.
  2. In a small bowl, toss the cranberries with ¼ cup of flour; set aside. Whisk together the remaining flour, baking powder and salt in a medium bowl and set aside.
  3. In another small bowl, combine the ingredients for the crumb topping (flour through butter); set aside.
  4. Using an electric hand mixer or stand mixer, cream the butter, lemon zest and ¾ cup plus one tablespoon of the sugar together until light and fluffy. Add the egg and vanilla and beat until combined.
  5. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
  6. Spread batter into greased baking dish and sprinkle batter with crumb topping, crumbling with your hands to make large chunks. Bake for 35 to 45 minutes, or until top is slightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10 to 15 minutes.
  7. To make the glaze, whisk the confectioners' sugar, milk and vanilla extract together. Drizzle over cake. Cut into square slices and serve or store in a sealed container for up to 2 days.

Spiced Pear and Cranberry Coffee Cake

Ingredients

Vegetarian

Produce

  • 1 cup Cranberries, fresh
  • 1 1/2 tsp Ginger, ground
  • 1 Pear, large

Refrigerated

  • 1 Egg

Baking & Spices

  • 2 1/2 tsp Baking powder
  • 1 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 2 cups Flour
  • 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla

Dairy

  • 1/3 cup Butter, unsalted
  • 1/4 cup Butter
  • 1/2 cup Buttermilk
  • 2 tbsp Milk

Instructions

  1. Pre-heat oven to 375°F. Line a 9X9 inch baking dish with parchment paper and set aside.
  2. In a small bowl, combine the flour, baking powder, salt, ginger, cinnamon and nutmeg.
  3. In a separate large bowl, combine the melted butter and sugar. Once the butter has cooled, add the egg and vanilla. Finally, mix in the buttermilk until smooth.
  4. Mix the dry ingredients into the wet ingredients and mix until no lumps remain. Batter will be very thick. Fold in the pear.
  5. Scrape batter into the parchment-lined baking pan. You will need to spread it into the corners using a spatula.
  6. Scatter the top of the cake with the fresh cranberries, then the crumb topping {instructions below}.
  7. Bake at 375°F for 30-35 minutes, until a toothpick comes out clean.

Crumb Topping

  1. Mix together the brown sugar, flour and ginger. Using a pastry tool or food processor, add the butter and cut into the mixture until it is coarse and crumbly.

Glaze {optional}

  1. Using a hand-held mixer, combine all ingredients. Add more milk if desired. Drizzle over cooled cake.

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    • Haseena Firdousia profile image

      Haseena 8 months ago from India

      This sounds really yummy! Thank you for sharing it!