Cranberry Dessert Recipes

Cranberry Carrot Cake and Cranberry Sweet Rolls

© Theresa Bledsoe

Sep 25, 2009

Whether it's a moist, rich dessert cake or sweet rolls, these cranberry breads are big on flavor.

Cranberry Carrot Cake with Cream Cheese Frosting

Cake Ingredients:

• 1 1/2 cups packed light brown sugar
• 4 eggs, divided
• 1 1/4 cups vegetable oil
• 1 teaspoon grated orange zest
• 4 medium carrots, grated, about 4 cups
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 cup dried cranberries

Frosting Ingredients:

• 2 packages (8 ounces each) cream cheese
• 3/4 cup butter or margarine, softened
• 2 cups confectioners' sugar
• 1 Tablespoon milk
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon ground ginger
• Sugared fresh cranberries, optional

Cake Directions:

1. Preheat oven to 350 degrees. Butter and flour 3 (8 inch) round cake pans.
2. In a bowl combine sugar and 1 egg until smooth. Beat in remaining eggs, oil and orange zest.
3. Fold in carrots.
4. Sift flour, soda, cinnamon, baking powder, salt and ground clovers over sugar mixture. Gently stir to combine, adding dried cranberries before dry ingredients are completely incorporated.
5. Divide batter among pans, and bake 22 to 25 minutes or until toothpick inserted into centers comes out clean.
6. Cool in pans on racks 10 minutes. remove from pans; cool completely.

Frosting Directions:

1. Beat cream cheese with butter until smooth. Stir in sugar, milk, zest and ginger.
2. Place one cake layer on serving plate; spread with 1 cup frosting.
3. Top with another cake layer, 1 cup frosting and remaining layer. Frost top and sides of cake with remaining frosting.
4. Garnish with cranberries, if desired.

Cranberry Sweet Rolls with Icing

Ingredients:

• 1 1/4 cups sugar, divided
• 1/2 cup water
• 2 cups fresh cranberries
• 1 teaspoon grated orange peel
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110 to 115 degrees)
• 1/2 cup butter or margarine, softened
• 1/2 cup milk
• 2 eggs
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 1/2 to 5 cups all-purpose flour
• melted butter or margarine

Cream Cheese Topping Ingredients:

• 1 cup confectioners' sugar
• 1/2 of a 3 ounce package of cream cheese, softened
• 1/4 cup butter or margarine, softened
• 1/2 teaspoon vanilla
• 1/2 teaspoon milk

Directions:

1. In a saucepan, bring 3/4 cup sugar and the water to a boil. Add cranberries. Return to a boil.
2. Boil, uncovered, for 20 minutes, stirring occasionally. Stir in orange peel. Cover and chill.
3. In a mixing bowl, dissolve yeast in warm water. Add the next six ingredients, remaining sugar and 3 cups of flour. Beat until smooth.
4. Add enough remaining flour to form a soft dough. turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
5. Place dough in a greased bowl. turn once to grease top. cover and let rise in a warm place until doubled, about 1 hour.
6. Punch dough down. Roll into a 15 x 10 inch rectangle and brush with butter.
7. Spread cranberry filling over dough to within 1 inch of edges. Roll up, starting at a long side.
8. Cut into 15 slices. Place each piece in a greased 13 x 9 inch baking pan.
9. Cover and let rise until doubled, about 30 minutes.
10. Bake at 375 degrees for 25 to 30 minutes. Cool in pan 5 minutes. remove to a wire rack to cool
11. Beat frosting ingredients until smooth.
12. Spread over war rolls.

Sample Ingredients for Cranberry Desserts

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