Festive Cranberry Cake

Festive Cranberry Cake

Cake:     

• ¾ cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 2¼ cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 cup buttermilk
• 1 cup Mrs. Gerry’s Cranberry Orange Relish
• 1 cup chopped dates
• 1 cup chopped pecans

Glaze:    

• ½ cup orange juice
• ¼ cup sugar

Preheat oven to 350°F. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Mrs. Gerry's Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10-inch tube pan. Bake 350°F for 60-70 minutes or until toothpick inserted near center comes out clean.  Cool in pan for 10 minutes.  Meanwhile, to make glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With toothpick, punch holes in cake. Spoon glaze over cake, cover and refrigerate for at least 8 hours.  If desired, garnish with whipped topping, fresh mint leaves and whole cranberries.  Enjoy!

​Cranapple Upside-Down Cake

Cranapple Upside-Down Cake

Topping:

• 1 cup firmly packed brown sugar
• ½ cup margarine or butter, melted
• 2 large apples, peeled, sliced
• 1 cup Mrs. Gerry’s Cranberry Orange Relish, drained

Cake:

• 1 (16 oz.) package pound cake mix
• ¾ cup water
• 2 eggs
• Whipped topping (optional)

Preheat oven to 350°F. Grease two 9-inch round cake pans. In a small bowl, combine brown sugar and margarine; mix well. Divide between 2 pans; spread over bottom of pans. Arrange apple slices over brown sugar mixture. Divide Mrs. Gerry's Cranberry Orange Relish between 2 pans; spread over apples.

In a large bowl, combine cake mix, water and eggs; mix 2-3 minutes. Divide between 2 pans and spread evenly. Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched in center and toothpick comes out clean. Cool in pan 2 minutes. Invert onto cakes plates. Cool 20 minutes. Serve warm or cool with whipped topping, if desired. Enjoy!