GardenSMART Newsletter Signup
 
Visit our Sponsors!
Visit our Sponsors and win.

Brandied Cranberry Cake & Maple Roasted Sweet Potatoes with Cranberries

Chef Linda Weiss, author of
Memories From Home: Cooking with Family & Friends
Photo by Robert Shober

If you like cake and cranberries (oh-and a little toddy now and then), you'll like the cake recipe that we are sharing with you this week. This recipe is perfect for both Thanksgiving and Christmas. It's also a great recipe to split into two small Bundt pans or two small angel food pans and make two, then cool, wrap in cellophane with a pretty ribbon and give as gifts to family and friends.

I created this recipe when I had leftover cranberries with brandy in them. Hmmm, what could I do with them? Since cake is always on my mind, this was the perfect solution. I had to work at it a little but the recipe came out just fine. I hope you like it. Let me know.

Then for a side dish, I can't think of a more delicious way to use sweet potatoes than to pair them with cranberries and maple syrup. This recipe is great with chicken, turkey, pork tenderloin and a great big ham.

Enjoy!

To start the cake you will need to make the cranberries first.

Brandied Cranberries

3 (12- ounce) bags fresh or frozen cranberries
3 cups sugar
1/2 cup brandy*

Place cranberries in a single layer on a two foil lined 15 x 10 x 1-inch jelly roll pan. Pour sugar over the cranberries. Cover tightly with foil.* Bake at 350 degrees for 1 hour. Remove from oven and spoon the cranberries into a large bowl. Gently stir in brandy.  Refrigerate until ready to use. Makes about 6 cups. Save the rest for dinner because the berries will keep for about 2 weeks in the fridge, or just cut the recipe in half if it makes too much for you.

*Start checking the cranberries after 30 minutes, stirring every 5 minutes after that. If they look caramelized, then remove them from the oven.

*If you don't want to use brandy, just use about 3 teaspoons of brandy extract, available in the grocery store.

Cake

This Cake is delicious! I promise. It is also a great holiday gift cake. Wrap it in cellophane, tie a red ribbon around it, and deliver it to the luckiest recipient ever. Happy Holidays!

3 cups all-purpose flour
2-1/3 cups sugar
1 teaspoon baking powder
1/2 teaspoon soda
1 teaspoon salt
4 eggs
4 ounces cream cheese, room temperature
1 stick soft butter
1 teaspoon vanilla extract
1 teaspoon orange extract
1 cup buttermilk
2 cups brandied cranberries

All ingredients need to be at room temperature before starting this cake. Preheat oven to 325 degrees. Spray a 12 cup tube or Bundt pan with a floured baking spray. Mix flour, sugar, soda, baking powder, salt, eggs, cream cheese, butter, buttermilk, and extracts in a mixer bowl. Beat on medium speed for 3 minutes. Remove from the mixer and fold in the brandied cranberries. Bake for 1 hour to 1 hour and 10 minutes or until a cake tester comes out clean.

Maple Roasted Sweet Potatoes & Cranberries

4 pounds sweet potatoes
2 cups fresh cranberries
2 sticks butter, melted
1 cup pure maple syrup

Peel sweet potatoes. Cut into quarters lengthwise; cut crosswise into ½-inch pieces. Combine sweet potatoes and cranberries in a bowl. In a separate bowl, combine butter and maple syrup. Pour over the cranberry mixture, and mix well. Pour into a greased 3-quart baking dish. Cover tightly, and bake at 375 degrees for 30-35 minutes or until potatoes are very soft.

Visit Linda at her website: www.cheflindaweiss.com
and her blog: www.lindaallaboutfood.blogspot.com

---Posted November 6, 2009---

 


All articles are copyrighted and remain the property of the author.

Article URL:
http://www.GardenSMART.com/?p=articles&title=Recipe_-_Cranberry_Cake_and_Cranberry_Sweet_Potatoes


Back to Articles List                               

   
 
FEATURED ARTICLE
GardenSMART Featured Article

By Natalie Carmolli, Proven Winners ColorChoice, Photographs courtesy of Proven Winners

There are few things more satisfying than seeing your beautiful garden in full bloom...and it's especially thrilling to see it abuzz with the activity of butterflies and bees. Want to bring more activity to your garden? Here's a guide to choosing unique, colorful, easy-care plants that provide a much-needed place for pollinators of all sizes to do their work. Read more...


Jump into Spring with savings up to $2200 on this Exclusive Cruise of the Rivers of Holland & Belgium with Eric Johnson Host of GardenSMART from PBS

Sail right into the pages of a storybook on our European garden tour through Holland and Belgium.

MAY 6-16, 2018

As low as $3799 per person/do, Price includes airfare from New York, Atlanta, Seattle, Chicago. CALL FOR OTHER CITIES THROUGHOUT THE USA

> Click Here For Details <

Watch filming and be part of the fun, telling your favorite...and not so favorite Dirty Tales. 2 Nights Amsterdam & 7 Nights River. Visit Amsterdam, Holland, Belgium, Kinderdijk, Antwerp, Bruges, Keukenhof Gardens, Rotterdam and More!

This Exclusive, Five-Star, Cruise & Garden Tours Vacation Includes:

  • 2 nights in Amsterdam including gorgeous hotel, wonderful tours and daily breakfast
  • 7 nights on the new, flagship Amadeus Silver III river cruise ship Incredible excursions in Arnhem, Kinderdijk, Rotterdam, Antwerp, Ghent, Bruges and Utrecht
  • All of your meals on board the ship, including wine with dinner
  • Deluxe motorcoach transportation
  • Transfers and luggage handling in Amsterdam
  • Hosted by Eric Johnson of PBS' GardenSMART
  • Fully narrated so you won't miss a thing!

Reserve space now by calling toll-free 206-935-6848 or make a reservation here.


 
   
  Click here to sign up for our monthly NEWSLETTER packed with great articles and helpful tips for your home, garden and pets!  
   
   
   
 
   
Copyright © 1998-2012 GSPC. All Rights Reserved.