HOLIDAY CRANBERRY EGGNOG CAKE
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
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 :
HARVEST POUND CAKE
Bring all your favorite flavors of fall into one delicious Harvest Pound Cake. It's a cozy coming-together of fresh apples, chopped nuts and caramel that no one can resist. Prep time is only 20 minutes, and this delicious apple harvest pound cake with caramel glaze is worth it!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease and flour 12-cup fluted tube cake pan. In large bowl, beat granulated sugar, oil, vanilla and eggs with electric mixer on medium speed until light and fluffy. Beat in flour, salt and baking soda until smooth. Stir in apples and nuts. Pour into pan.
- Bake 1 hour to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Remove from pan to cooling rack.
- In 2-quart saucepan, heat all glaze ingredients to boiling, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon glaze over warm cake.
Nutrition Facts : Calories 520, Carbohydrate 54 g, Cholesterol 55 mg, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 280 mg
APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE
This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving. It has been a family favorite for years!
Provided by Dani
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
- In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
- Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
- Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.
Nutrition Facts : Calories 681.9 calories, Carbohydrate 71.1 g, Cholesterol 66.8 mg, Fat 42.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 10.2 g, Sodium 374.4 mg, Sugar 45.5 g
EGGNOG POUND CAKE
When you're having company, this cake-served with a custard sauce and a dash of nutmeg-inspires oohs and aahs.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube can. Combine first six ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Meanwhile, for sauce, in a heavy saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 1-2 minutes longer. Remove from heat. , In a bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla. Cool completely. Fold in whipped cream; refrigerate until cold. Serve sauce with cake; if desired, sprinkle with nutmeg.
Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY POUND CAKE WITH CRANBERRY GLAZE
Scrumptious pound cake dotted with fresh tart cranberries, and topped with a rich cranberry glaze. I love cranberries, and this is a unique and delightful way to utilize them.
Provided by KitchenCraftsnMore
Categories Dessert
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Preheat oven to 350F with shelf in middle of oven.
- Butter and flour 3-quart bundt cake pan.
- In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
- Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
- Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
- Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
- strain through fine sieve, pressing hard on solids;.
- allow to cool slightly; brush on cake.
Nutrition Facts : Calories 301.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 67, Sodium 130.7, Carbohydrate 50, Fiber 1.4, Sugar 36.2, Protein 3.3
HARVEST POUND CAKE WIN EGGNOG-CRANBERRY GLAZE
Steps:
- Preheat oven to 325̊ F. Lightly coat a 12-inch Bundt Pan with nonstick cooking spray. In a large bowl combine the flour, the ginger, 2 teaspoons cinnamon, the cloves, 1/4 teaspoon nutmeg, the baking powder and the salt. Whisk to blend. Set aside. Cream the butter and the granulated sugar, at a medium speed, until light and fluffy, about 3 - 4 minutes. Add the eggs, one-at-a-time, beating well after each addition. At a low speed, beat in the pumpkin and 1 teaspoon vanilla until well blended. Gradually add the flour mixture, beating until just incorporated. Spoon batter into prepared pan. Bake until top of cake is light brown and a tester inserted into the center of the cake comes out clean, about 80 - 90 minutes. Remove from oven and set pan on a rack for 20 minutes. Invert cake on a wire rack and cool completely. For the glaze. In a medium bowl combine 2 Tablespoons butter, the cream cheese, 1 teaspoon vanilla, 1/2 teaspoon cinnamon and 1/ 4 teaspoon nutmeg. Beat at a low speed until well blended, about 1 - 2 minutes. Gradually add powdered sugar, beating until smooth. Beat in eggnog until desired consistency. Pour or spoon glaze over top of cooled cake. Sprinkle with cranberries. Let set until glaze is set, about 15 - 20 minutes. Slice and serve.
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