To review the November newsletter CLICK HERE
GardenSMART Newsletter Signup
Visit our Sponsors! encore azalea Dramm
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.


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.


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:
and her blog:

---Posted November 6, 2009---


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

Article URL:

Back to Articles List                               

GardenSMART Featured Article

By Biltmore
Photographs courtesy of Biltmore

Christmas is a special time at Biltmore, in Asheville, N.C, and has been ever since George Vanderbilt welcomed his first guests to his new home, Biltmore House, in 1895. That year started a tradition that Biltmore’s guests enjoy today. To learn more click here for an interesting article.

  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.