Cranberry-Topped Cake Recipe

Cranberry-Topped Cake Recipe
Cranberry-Topped Cake Recipe photo by Taste of Home
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Cranberry-Topped Cake Recipe

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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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. Bake: 1-1/4 hours + cooling

Ingredients

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

Directions

Grease the bottoms of two 8-in. square baking dishes; sprinkle each with 1 tablespoon sugar. Sprinkle 2 cups of cranberries over the bottom of each pan; sprinkle with remaining sugar. Cover and bake at 325° for 30 minutes. Uncover; cool for 1 hour.
For cake, combine the flour, sugar, baking powder and salt in a large mixing bowl. Add egg yolks, water, oil, vanilla and lemon peel; beat until smooth, about 1 minutes. In another mixing 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 in pans 10 minutes before inverting on wire racks to cool completely. For frosting, beat cream until soft peaks form. Add the sugar and vanilla; beat until stiff peaks form. Spread between layers and over top and sides of cake. Cover and store in the refrigerator. Yield: 10-12 servings.
Originally published as Cranberry-Topped Cake in Country Woman Christmas Annual 2001, p42

Nutritional Facts

1 piece: 538 calories, 26g fat (11g saturated fat), 143mg cholesterol, 348mg sodium, 71g carbohydrate (52g sugars, 2g fiber), 6g protein.

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  • 1-1/3 cups sugar, divided
  • 4 cups fresh or frozen cranberries, thawed
  • CAKE:
  • 2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 egg yolks
  • 3/4 cup cold water
  • 1/2 cup vegetable oil
  • 2-1/2 teaspoons vanilla extract
  • 2-1/2 teaspoons grated lemon peel
  • 7 egg whites
  • 1/2 teaspoon cream of tartar
  • FROSTING:
  • 2 cups whipping cream
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  1. Grease the bottoms of two 8-in. square baking dishes; sprinkle each with 1 tablespoon sugar. Sprinkle 2 cups of cranberries over the bottom of each pan; sprinkle with remaining sugar. Cover and bake at 325° for 30 minutes. Uncover; cool for 1 hour.
  2. For cake, combine the flour, sugar, baking powder and salt in a large mixing bowl. Add egg yolks, water, oil, vanilla and lemon peel; beat until smooth, about 1 minutes. In another mixing 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.
  3. Bake at 325° for 45-55 minutes or until cake springs back with lightly touched. Cool in pans 10 minutes before inverting on wire racks to cool completely. For frosting, beat cream until soft peaks form. Add the sugar and vanilla; beat until stiff peaks form. Spread between layers and over top and sides of cake. Cover and store in the refrigerator. Yield: 10-12 servings.
Originally published as Cranberry-Topped Cake in Country Woman Christmas Annual 2001, p42

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