Best 4 Holiday Cranberry Cake Recipes

Step into a world of festive flavors and aromatic delights as we delve into the art of crafting the perfect holiday cranberry cake. Whether you seek a classic recipe steeped in tradition or a contemporary twist bursting with unique ingredients, this article will guide you through creating a masterpiece that will become the highlight of your holiday table. With easy-to-follow instructions and a dash of inspiration, we'll embark on a culinary journey that will leave your taste buds tingling and your guests clamoring for more.

Check out the recipes below so you can choose the best recipe for yourself!

HOLIDAY CRANBERRY PUMPKIN CAKE

Holiday Cranberry Pumpkin Cake image

The perfect cake for Thanksgiving or Christmas. It is full of all the wonderful ingredients we use during the holidays with a beautiful glaze and bright cranberries for garnish (makes 1 bundt cake or 2 loaves)

Provided by southern chef in lo

Categories Dessert

Time 1h15m

Yield 1 bundt cake

Number Of Ingredients 14

Ingredients

2 1/4 cups sugar
2 cups freshly cooked pumpkin or 1 (15 ounce) can canned pumpkin
2/3 cup oil
2 eggs, beaten
1 tablespoon vanilla extract
2 1/4 cups flour
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 cups ocoarsley chopped cranberries
1 1/4 cups powdered sugar
2 -3 tablespoons of warmed milk
2/3 cup coarsley chopped cranberries

Steps:

Preheat the oven to 350°F Spray 1 bundt cake pan or 2 loaf pans with cooking spray.
In bowl, combine sugar, pumpkin, oil, eggs, and vanilla; mix well.
In large mixing bowl, combine the other ingredients except the cranberries.
Make a well in the center of the flour mixture and pour in the pumpkin mixture. Mix well. Fold cranberries into batter and spoon into cake pan.
Bake for 1 hour or until cake test done with toothpick inserted in center and coming out clean.
Let cakes cook for 10 minutes before removing from pan. Cool completely before applying the glaze.
Glaze: In small bowl, combine the sugar and milk until smooth fold in 1/3 cup of the cranberries.
Place cake on wire rack with wax paper under rack. Spoon the glaze over the cake to completely cover the top.
Sprinkle remaining cranberries on top of glaze.

HOLIDAY CRANBERRY EGGNOG CAKE

Holiday Cranberry Eggnog Cake image

Got eggnog and cranberries? We use both in this yummy, moist cake for the holidays. Dollop with a sweet topping of whipped cream and Mascarpone. -Roxanne Peelen, Franklin, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

1 package yellow cake mix (regular size)
1-1/2 cups eggnog
3 large eggs
1/4 cup butter, softened
2 teaspoons ground nutmeg
1 teaspoon vanilla extract
1 cup dried cranberries
MASCARPONE TOPPING:
1/2 cup heavy whipping cream
1 carton (8 ounces) Mascarpone cheese
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Additional ground nutmeg

Steps:

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, eggnog, eggs, butter, nutmeg and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in cranberries., Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a small bowl, beat cream until stiff peaks form. In another small bowl, mix Mascarpone cheese, confectioners' sugar and vanilla just until combined. Fold in whipped cream. Serve with cake; sprinkle with additional nutmeg.

Nutrition Facts :

GLUTEN-FREE HOLIDAY CAKE WITH CRANBERRY SAUCE

Gluten-Free Holiday Cake with Cranberry Sauce image

Turn gluten free yellow cake mix into a delicious holiday pound cake topped with a warm cranberry sauce.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 16

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Gluten Free yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
2/3 cup water
1/2 cup butter, melted
1 teaspoon rum extract
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
3 eggs
1 1/4 cups sugar
2 tablespoons cornstarch
1 1/2 cups fresh or frozen cranberries
1/2 cup fresh orange juice
1 teaspoon grated orange peel
1/8 teaspoon ground nutmeg

Steps:

Heat oven to 325°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute. Spoon into pan; spread evenly in pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour.
Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Add cranberries and orange juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. Stir in orange peel and 1/8 teaspoon nutmeg. Serve warm cranberry sauce with cake.

Nutrition Facts : Calories 310, Carbohydrate 60 g, Cholesterol 55 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 43 g, TransFat 0 g

HOLIDAY CRANBERRY CAKE

Holiday Cranberry Cake image

One yummy cake! Great served warm with ice cream or leave cool completely and serve with a dollop of fresh whipped cream. Enjoy!

Provided by Cassie *

Categories Fruit Desserts

Time 30m

Number Of Ingredients 11

Ingredients

6 Tbsp butter, melted
3 c fresh cranberries
1 c sugar
1 tsp cinnamon
3 c flour
1 Tbsp plus 1 tsp baking powder
1/2 tsp salt
1 c sugar
2 beaten eggs
6 Tbsp melted butter
1 1/2 c milk

Steps:

1. Preheat oven to 425 degrees F. If browning too quick, I turn oven down to 400. Use your own judgement. Spray a 9 x 13 baking dish with non stick cooking spray. Combine 6 tablespoons melted butter, cinnamon and 1 cup sugar together, then stir in the cranberries. Spread berries, evenly into prepared dish. Set aside.
2. In a large bowl, Sift the flour, sugar, salt, baking powder.
3. In another bowl, add beaten eggs, milk, vanilla and 6 tablespoons of melted butter.
4. Combine the milk mixture with the dry ingredients and stir only until combined.
5. Spread evenly over cranberries. Place in oven and bake for 20 -25 minutes or until pick inserted in center of cake comes out clean.
6. Cool on rack and serve with whipped cream, or ice cream. Enjoy!

Tips:

Use fresh cranberries. Fresh cranberries have a brighter flavor and more vibrant color than frozen or dried cranberries. If you can't find fresh cranberries, you can use frozen cranberries that have been thawed and drained.
Don't overcook the cranberries. Cranberries should be cooked until they are just tender, but not mushy. Overcooked cranberries will lose their shape and flavor.
Add some orange zest. Orange zest adds a bright, citrusy flavor to the cake. You can also add other citrus zest, such as lemon or lime zest.
Use a bundt pan. A bundt pan creates a beautiful, fluted cake. You can also use a loaf pan, but the cake will not be as visually appealing.
Glaze the cake. A glaze adds a shiny, sweet finish to the cake. You can use a simple glaze made with powdered sugar and milk, or you can use a more flavorful glaze, such as a cranberry glaze or an orange glaze.

Conclusion:

Cranberry cake is a delicious and festive holiday treat. It's easy to make and can be enjoyed by people of all ages. With its bright red color and tart flavor, cranberry cake is sure to be a hit at your next holiday party.