Best 2 Cranberry Pumpkin Spice Cake Recipes
Cranberry pumpkin spice cake is a delicious and festive treat perfect for fall and winter gatherings. This moist and flavorful cake combines the tartness of cranberries with the warm spices of pumpkin pie spice for a truly unique and irresistible dessert. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the process of making a mouthwatering cranberry pumpkin spice cake that will impress your friends and family.
Let's cook with our recipes!
CRANBERRY-PUMPKIN SPICE CAKE
Even though this is a light dessert, my kids love it. Since it's so popular, I stock up on canned pumpkin in the fall when it's on sale so I can make it all year long. -Cami LaForge, Murray, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat a 9-in. square baking pan with cooking spray., In a large bowl, beat egg and egg white until foamy. Add pumpkin, melted butter, oil and vanilla; beat until well blended. In another bowl, whisk flour, brown sugar, baking powder, cinnamon, baking soda and salt; stir into egg mixture. Stir in cranberries, walnuts and orange zest. Transfer to prepared pan. , Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 208 calories, Fat 7g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 192mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE
Categories Cake Mixer Fruit Nut Dessert Bake Christmas Cranberry Almond Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
- Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
- Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
- To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.
Tips:
- Use fresh cranberries for the best flavor. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Don't overmix the batter. Overmixing will make the cake tough.
- For a moister cake, use buttermilk instead of milk.
- To make sure the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
- Let the cake cool completely before frosting it. This will help the frosting to set properly.
Conclusion:
This cranberry pumpkin spice cake is a delicious and festive treat for the holidays. It's easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, with a perfect balance of sweetness and spice. The cranberries add a tart and tangy flavor, while the pumpkin puree gives the cake a moist and tender texture. The cream cheese frosting is the perfect finishing touch, adding a rich and creamy flavor to the cake.
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