Celebration Cranberry Cake Recipe

4.5 5 5
Celebration Cranberry Cake Recipe
Celebration Cranberry Cake Recipe photo by Taste of Home
Publisher Photo

Celebration Cranberry Cake Recipe

Read Reviews
4.5 5 5
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
MAKES:
9 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
9 servings
TOTAL 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 in 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.
Originally published as Celebration Cranberry Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p76

Nutritional Facts

1 piece: 534 calories, 26g fat (16g saturated fat), 83mg cholesterol, 575mg sodium, 72g carbohydrate (49g sugars, 2g fiber), 5g protein.

  • 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
  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 in 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

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Reviews forCelebration Cranberry Cake

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MY REVIEW
manga User ID: 4211076 239047
Reviewed Dec. 8, 2015 Edited Dec. 9, 2015

"I tried this due to the great reviews. Mine came out tasteless and I will not make again.I did not make the butter sauce. I just put some confectionary sugar on top."

MY REVIEW
havingfunwithmyfamily User ID: 7043692 63710
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
vanesita99 User ID: 6930847 81993
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
morninglory1125 User ID: 1993560 132538
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
LadyNaava User ID: 1971856 153745
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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