ULTIMATE CRANBERRY PUDDING CAKE RECIPE | ALLRECIPES
An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!
Provided by Lisa Kreft
Categories Desserts Fruit Desserts Cranberry Dessert Recipes
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 10 inch Bundt pan
Number Of Ingredients 11
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.
Nutrition Facts : Calories 735.4 calories, CarbohydrateContent 107 g, CholesterolContent 95.3 mg, FatContent 32.1 g, FiberContent 2.4 g, ProteinContent 7.9 g, SaturatedFatContent 19.9 g, SodiumContent 517 mg, SugarContent 72.2 g
STEAMED CRANBERRY PUDDING WITH BUTTER SAUCE RECIPE: HOW TO ...
This recipe has become a tradition at our Thanksgiving meal. It is so simple to make and you will not miss those canned versions of cranberry jelly when you have this tasty pudding.—Florence Ladwig, Monroe, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine water and baking soda. Immediately add remaining pudding ingredients; mix well. Pour batter into a well-greased 1-qt. pudding mold. (If you don't have a pudding mold, use an ovenproof bowl and cover tightly with foil.) Put a rack in the bottom of a stockpot. Place pudding mold or bowl on rack. Add boiling water to 1-in. depth. Cover stockpot and boil gently, replacing water as needed. Steam 1 hour or until cake tests done. Cool for 10 minutes; unmold. , For sauce, heat all ingredients in a saucepan until butter is melted and sugar is dissolved. Serve pudding and sauce warm.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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- In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.
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