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Celebration Cranberry Cake Recipe
Celebration Cranberry Cake Recipe photo by Taste of Home

Celebration Cranberry Cake Recipe

Publisher Photo
After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter cream sauce balances beautifully with the cake's tart cranberries. —Jeri Clayton, Sandy, Utah
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 9 servings

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 cup evaporated milk
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh or frozen cranberries, halved
  • BUTTER CREAM SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 piece) equals 534 calories, 26 g fat (16 g saturated fat), 83 mg cholesterol, 575 mg sodium, 72 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries.
  2. Pour into a greased 9-in.-square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake. Yield: 9 servings.
Originally published as Celebration Cranberry Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p76

Nutritional Facts

1 serving (1 piece) equals 534 calories, 26 g fat (16 g saturated fat), 83 mg cholesterol, 575 mg sodium, 72 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Celebration Cranberry Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 31, 2013

"Oh my goodness! Delicious! To make this dessert even easier, I just threw the cranberries in whole! Everyone loved it. From adults to kids...They can not get enough of it!"

MY REVIEW
Reviewed Oct. 21, 2012

"I brought this to a cranberry-themed party and everyone raved about how good it was. It was absolutely superb. Thank you for this recipe!!"

MY REVIEW
Reviewed Dec. 2, 2010

"This cake is fantastic! I make it several times every winter, although I prefer to double the cake recipe and bake it in a bundt pan."

MY REVIEW
Reviewed Aug. 23, 2009

"

Celebration Cranberry Cake

Taste of Home's Holiday & Celebrations Cookbook
Try a FREE ISSUE of Taste of Home!

After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter cream sauce balances beautifully with the cake's tart cranberries.

SERVINGS: 9
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 25 min. Bake: 40 min. + cooling

Ingredients:

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 1 cup evaporated milk
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups fresh or frozen cranberries, halved
  • BUTTER CREAM SAUCE:
  • 1/2 cup butter, cubed
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Directions:

In a large bowl, cream butter and sugar until light and fluffy; beat in milk. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in cranberries.
    Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
    For sauce, melt butter in a saucepan. Stir in the sugar and cream; bring to a boil, stirring often. Boil for 8-10 minutes or until slightly thickened. Remove from the heat; stir in vanilla. Serve warm with cake. Yield: 9 servings.

"

MY REVIEW
Reviewed Jul. 13, 2009

"This was an excellent cake. For a variation I would suggest added some orange flavoring and perhaps some rum flavor to the sauce."

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