Best 2 Cranberry Pumpkin Spice Cake Recipes
**Introduction:**
Indulge in the delightful fusion of tart cranberries and warm pumpkin spice flavors in this tantalizing Cranberry Pumpkin Spice Cake. This moist and fluffy cake is bursting with autumnal aromas and offers a delightful balance of sweetness and tang. With three tempting variations - a classic layer cake with luscious cream cheese frosting, irresistibly moist muffins, and charming mini loaves perfect for gifting - this recipe provides a versatile baking experience for any occasion. Each variation promises a unique taste sensation, ensuring that every bite is a moment of pure indulgence.
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 for Making Cranberry Pumpkin Spice Cake:
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more evenly and create a smoother batter.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with wet batter, the cake needs to bake for a few more minutes.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking dish. Just adjust the baking time accordingly.
- Store the cake in an airtight container at room temperature for up to 3 days.
Conclusion:
Cranberry Pumpkin Spice Cake is a delicious and festive cake that is perfect for fall gatherings. The cake is moist and flavorful, with a perfect balance of sweetness and spice. The cranberry sauce adds a tart and tangy flavor that complements the pumpkin and spices perfectly. This cake is sure to be a hit with everyone who tries it.
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