Hi friends– It’s that time of year when I can’t go to the market without dropping a bag of cranberries in my cart. I think it’s because I know, soon, they won’t be around so I have to grab them while I can. They always go into my absolute favorite orange cranberry bread first. But there’s a whole lot of delicious ways you can use these little guys, including this yummy cake!
I have to say that his cake is just begging for a party– or a good Thanksgiving dinner!! It’s bright and creamy, sweet with a little tartness in the cranberries. Pretty and Pink!
CRANBERRY CREAM CAKE
1/2 cup cranberries
3 tab. sugar
1 white cake mix
1/2 cup sugar
1 tab. cornstarch
1 1/2 cup fresh cranberries
1/2 cup water
1 pint heavy cream
1/2 cup powdered sugar
3 oz. box of instant vanilla pudding mix
For the cake layer, mince the 1/2 cup cranberries to little bits– this is the hardest part! They keep rolling off the cutting board! Then mix them in a small bowl with the 3 tab. of white sugar and set them aside.
Make the cake mix according to the instructions on the box. Beat the batter for 2 minutes with an electric mixer and then fold in the cut up cranberries into the batter and spoon it into a 9″ x 13″ baking pan or two round 9″ cake pan* that have been sprayed with cooking spray.
While the cake is cooking, make the cranberry “sauce.” In a stovetop pan, mix together the 1/2 cup sugar and cornstarch, until the cornstarch is all blended in. Then drop in the 1 1/2 cup cranberries and 1/2 cup water. Simmer them over medium heat, stirring as you go until it’s bubbly and the cranberry skins all pop. Takes about 4 or 5 minutes.
Set that aside to cool. (I usually spoon it into a heat proof bowl and stick it in the fridge to cook quickly).
When the cake and the cranberry sauce are cooled– Use an electric mixer the whip the cream and the 1/2 cup powdered sugar. When it’s very stiff, stir in the box of pudding mix. Then swirl the cranberry sauce into the cream, folding it in gently to leave streaks.
Top the cake with the cranberry laced cream and pop it into the fridge until you’re ready to serve it up.
*I use spring form pans because they are deeper to hold all that cream as you spread it on and you can removed the cake from the pan more easily to serve it…