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Cranberry-Topped Cake

 Cranberry-Topped Cake
For me, part of the joy of Christmas is sharing tempting treats such as this special cake. I love trying new recipes, but I also rely on classics like this one.
10-12 ServingsPrep: 30 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 1-1/3 cups sugar, divided
  • 4 cups fresh or frozen cranberries, thawed
  • CAKE:
  • 5 egg yolks
  • 3/4 cup cold water
  • 1/2 cup canola oil
  • 2-1/2 teaspoons grated lemon peel
  • 2-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • FROSTING:
  • 2 cups heavy whipping cream
  • 2 tablespoons sugar
  • 2 teaspoons McCormick® Pure Vanilla Extract

Directions

  • Grease two 8-in. square baking dishes; sprinkle each with 1
  • tablespoon sugar. Sprinkle 2 cups cranberries in each dish; sprinkle
  • with remaining sugar. Cover and bake at 325° for 30 minutes.
  • Uncover; cool for 1 hour.

2 of 2

Cranberry-Topped Cake (continued)

Directions (continued)

  • In a large bowl, beat the egg yolks, water, oil, peel and vanilla
  • until well blended. Combine the flour, sugar, baking powder and
  • salt. Gradually add to the egg mixture, beating until blended.
  • In another large bowl, beat egg whites until foamy. Add cream of
  • tartar; beat until stiff peaks form. Fold a fourth of the egg whites
  • into batter. Fold in remaining whites. Spoon batter over
  • cranberries.
  • Bake at 325° for 45-55 minutes or until cake springs back with
  • lightly touched. Cool for 10 minutes before inverting onto wire
  • racks to cool completely.
  • For frosting, in a large bowl, beat cream until soft peaks form. Add
  • the sugar and vanilla; beat until stiff peaks form. Place one cake
  • on a serving plate; spread with some frosting. Top with remaining
  • cake. Frost top and sides of cake. Cover and store in the
  • refrigerator. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 538 calories, 26 g fat (11 g saturated fat), 143 mg cholesterol, 348 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.