I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This super moist cake was the result! It's even better on the second day. —S. Jade Klope, Paducah, Kentucky
Recommended: 14 Thanksgiving Dinner Recipes for Four
VERIFIED BY Taste of Home Test Kitchen
- 1 package (12 ounces) fresh or frozen cranberries
- 1-1/2 cups sugar
- 1/2 cup butter, softened
- 1-1/2 cups packed brown sugar
- 3 eggs
- 1/3 cup unsweetened applesauce
- 1-3/4 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2/3 cup orange juice
- 2/3 cup confectioners' sugar
- 2 tablespoons butter, melted
- 4 teaspoons lemon juice
- Orange or lemon slices, optional
- Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature.
- Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries.
- Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate.
- Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices. Yield: 12 servings.
Originally published as Cranberry-Orange Cake with Lemon Glaze in Taste of Home Christmas Annual Annual 2017, p79