Best 4 Cranberry Jewel Cake With Fluffy Sauce Recipes

CRANBERRY SAUCE CAKE

Steps:

• In a large bowl, combine sugar and mayonnaise until blended. Beat in orange juice, zest and extract. Combine the flour, baking soda and salt until blended; gradually add to the sugar mixture. Stir in cranberry sauce and walnuts. , Cut parchment to fit the bottom of a 10-in. tube pan. Spray the pan and paper with cooking spray. Pour batter into prepared pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. In a small bowl, combine icing ingredients; drizzle over cake.

ULTIMATE CRANBERRY PUDDING CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

CRANBERRY JEWEL CAKE WITH FLUFFY SAUCE

Steps:

• Preheat oven to 350F. Lightly grease a 10 inch tube pan (do not use pan with removable bottom.
• Combine butter, 1/2 cup sugar, and the jelly in small microwaveable bowl. Heat on medium high approximately 1 minute until jelly is melted and mixture comes to boiling. Check frequently.
• Pour into prepared pan. Layer cranberries over jelly mixture.
• Place biscuit mix, sugar, shortening, milk, eggs, nutmeg, and vanilla in large bowl. With electric mixer at low speed, beat 30 seconds to blend; then beat at medium speed 4 minutes.
• Spoon batter carefully over cranberries in pan. Bake 40-45 minutes, or until cake tester inserted in center of cake comes out clean.
• Cool cake in pan on wire rack 1 minute. Loosen around edge; place serving plate on top and invert. Shake gently and lift off pan. Serve warm with Fluffy Sauce. Note: You may bake this cake several hours ahead and reheat it just before serving.
• To make Fluffy Sauce: Place all ingredients in medium size bowl and beat well. The amounts are flexible, depending upon how many you are serving. Scoop into decorative bowl for serving.
• NOTE: This sauce does have raw egg as an ingredient. I can tell you that I, and my family, have been eating this for over 40 years and not a soul as become ill!

VANILLA BEAN CHEESECAKE WITH CRANBERRY JEWEL TOPPING

Steps:

• For Crust:
• Position rack in center of oven and preheat to 350° F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
• For Filling:
• Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
• Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
• Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.
• For Topping:
• Stir all ingredients in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)