Best 4 Christmas Cranberry Cake With Amaretto Recipes
Indulge in a festive delight with our exquisite Christmas Cranberry Cake infused with the subtle sweetness of Amaretto liqueur. This culinary masterpiece combines the tartness of cranberries, the nutty flavor of Amaretto, and the warmth of festive spices, creating a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers variations to suit every baker's skill level and preference, from a classic bundt cake to a charming mini loaf. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered. Get ready to bake up a storm and impress your loved ones with this delightful Christmas Cranberry Cake.
Check out the recipes below so you can choose the best recipe for yourself!
CRANBERRY-ALMOND POUND CAKE
When you want an extra-special dessert for the holidays, it's hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. -Jackie Howell, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.
Nutrition Facts : Calories 465 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY CHRISTMAS CAKE
Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!
Provided by Mary Younkin
Categories Dessert
Time 1h5m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.
- Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
- Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)
- Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy!
Nutrition Facts : Calories 252 kcal, Carbohydrate 39 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 53 mg, Sodium 88 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
CRANBERRY CHRISTMAS CAKE
It's the sweet-tart holiday dessert that'll find it's way onto your holiday sideboard again and again.
Provided by Pam Lolley
Categories Cakes
Time 2h
Number Of Ingredients 23
Steps:
- Prepare the Cake Layers: Preheat oven to 350°F with racks in center and lower third positions. Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add sugar, beating until light and fluffy, 3 to 4 minutes. Add eggs 1 at a time, beating just until combined after each addition. Beat in orange zest just until combined, about 30 seconds. Set aside.
- Whisk together flour, baking powder, cinnamon, salt, and baking soda in a medium bowl until well combined. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed just until combined after each addition. Fold in cranberries and vanilla using a rubber spatula until just combined.
- Coat 3 (9-inch) round cake pans with baking spray. Line bottom of pans with parchment paper, and lightly coat with baking spray. Divide batter evenly among prepared pans. Bake 2 pans on center rack and 1 pan on lower rack in preheated oven until a wooden pick inserted in centers of cake layers comes out clean, 20 to 22 minutes. Let cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks, about 1 hour.
- Prepare the Orange Buttercream: Beat butter, cream cheese, and salt with a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Gradually add powdered sugar alternately with orange juice, beating on low speed until combined and smooth after each addition. Beat in vanilla. If desired, beat in milk, 1 teaspoon at a time, until Orange Buttercream reaches desired consistency.
- Assemble the cake: Place 1 cake layer on a platter or cake stand; spread top with about 1 cup Orange Buttercream. Add second cake layer; spread top with about 1 cup Orange Buttercream. Top with third cake layer; frost top and sides with remaining Orange Buttercream. Decorate with desired garnishes.
TART CRANBERRY CAKE
You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.
Nutrition Facts : Calories 229 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 79mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Prep your ingredients ahead of time: Chop the nuts, measure the flour and sugar, and preheat the oven before you start mixing the batter.
- Use fresh cranberries: Fresh cranberries will give your cake a brighter flavor than dried cranberries.
- Don't overmix the batter: Overmixing can make the cake tough, so mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
Conclusion:
This Christmas cranberry cake is a delicious and festive dessert that is perfect for any holiday gathering. It's moist and flavorful, with a beautiful red color from the cranberries. The amaretto frosting adds a touch of sweetness and nuttiness, and the chopped pistachios add a finishing touch of elegance. Whether you're serving it at a Christmas party or simply enjoying it at home with your family, this cake is sure to be a hit.
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