Recipe: Cranberry-Caramel Cake with Caramel Sauce (Bundt cake using cake mix and eggnog)
Desserts - CakesCRANBERRY-CARAMEL CAKE
FOR THE CAKE:
1 (18.25 oz.) pkg. yellow cake mix with pudding
2 teaspoons pumpkin pie spice
1 cup eggnog
1/3 cup oil
4 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
FOR THE CARAMEL SAUCE:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup heavy (whipping) cream
Heat oven to 350 degrees F. Grease and lightly flour a (12-cup) fluted tube pan.
In large bowl, combine (dry) cake mix, pumpkin pie spice, eggnog, oil and eggs; beat with electric mixer at low speed for 30 seconds. Beat 2 minutes at medium speed.
Stir in cranberries and walnuts. Pour batter into prepared Bundt pan.
Bake at 350 degrees F for 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool about 1 hour or until completely cooled.
TO SERVE:
MAKE THE CARAMEL SAUCE:
Melt butter in medium saucepan over medium-high heat. Stir in brown sugar and corn syrup. Bring to a boil. Cook about 1 minute or until sugar dissolves, stirring constantly. Stir in whipping cream. Return to a boil, stirring constantly. Remove from heat.
Serve warm Caramel Sauce over slices of the cake.
TO MAKE THE CARAMEL SAUCE IN A MICROWAVE:
Place butter in 4-cup microwave-safe measuring cup. Microwave on HIGH for 1 minute or until melted. Stir in brown sugar and corn syrup. Microwave on HIGH for 2 to 3 minutes or until sugar dissolves, stirring once halfway through cooking. Stir in whipping cream. Microwave on HIGH for 45 to 60 seconds or until mixture boils, stirring once halfway through cooking.
MAKE-AHEAD TIP:
Bake this cake up to two months in advance and let it cool; seal it in two layers of plastic wrap and freeze it. Thaw the wrapped cake at room temperature for two hours. Prepare the Caramel Sauce and over the cake slices.
Makes 16 servings
From: Recipelink.com
Source: Recipe booklet: Holiday Appetizers and Desserts, Pillsbury Classic Cookbooks #274, December 2003
FOR THE CAKE:
1 (18.25 oz.) pkg. yellow cake mix with pudding
2 teaspoons pumpkin pie spice
1 cup eggnog
1/3 cup oil
4 eggs
1 1/2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
FOR THE CARAMEL SAUCE:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup heavy (whipping) cream
Heat oven to 350 degrees F. Grease and lightly flour a (12-cup) fluted tube pan.
In large bowl, combine (dry) cake mix, pumpkin pie spice, eggnog, oil and eggs; beat with electric mixer at low speed for 30 seconds. Beat 2 minutes at medium speed.
Stir in cranberries and walnuts. Pour batter into prepared Bundt pan.
Bake at 350 degrees F for 45 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack; remove pan. Cool about 1 hour or until completely cooled.
TO SERVE:
MAKE THE CARAMEL SAUCE:
Melt butter in medium saucepan over medium-high heat. Stir in brown sugar and corn syrup. Bring to a boil. Cook about 1 minute or until sugar dissolves, stirring constantly. Stir in whipping cream. Return to a boil, stirring constantly. Remove from heat.
Serve warm Caramel Sauce over slices of the cake.
TO MAKE THE CARAMEL SAUCE IN A MICROWAVE:
Place butter in 4-cup microwave-safe measuring cup. Microwave on HIGH for 1 minute or until melted. Stir in brown sugar and corn syrup. Microwave on HIGH for 2 to 3 minutes or until sugar dissolves, stirring once halfway through cooking. Stir in whipping cream. Microwave on HIGH for 45 to 60 seconds or until mixture boils, stirring once halfway through cooking.
MAKE-AHEAD TIP:
Bake this cake up to two months in advance and let it cool; seal it in two layers of plastic wrap and freeze it. Thaw the wrapped cake at room temperature for two hours. Prepare the Caramel Sauce and over the cake slices.
Makes 16 servings
From: Recipelink.com
Source: Recipe booklet: Holiday Appetizers and Desserts, Pillsbury Classic Cookbooks #274, December 2003
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