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    You are in: Home / Recipes / Cranberry Ripple Cake Recipe
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    Cranberry Ripple Cake

    Cranberry Ripple Cake. Photo by Rita~

    1/7 Photos of Cranberry Ripple Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Rita~'s Note:

    A recipe a friend had given me and I tweaked. Hope you enjoy it!

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    Ingredients:

    Serves: 14

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Prep a 10 inch tube pan with butter and dust with flour, set aside.
    2. 2
      Stir together flour, baking powder, baking soda and salt.
    3. 3
      Beat butter 30 seconds.
    4. 4
      Add sugar and extract and beat until fluffy.
    5. 5
      Add eggs, beat well.
    6. 6
      Add flour mixture and sour cream alternating to creamed mixture until smooth.
    7. 7
      Mix in dried cranberries Spread half of batter into a greased and floured 10 inch tube pan.
    8. 8
      Spoon 1/2 C cranberry sauce over batter.
    9. 9
      Spoon remaining batter over sauce.
    10. 10
      Top with remaining cranberry sauce.
    11. 11
      Sprinkle pecans and sugar mixture on top.
    12. 12
      Bake at 350° for 40-50 minutes.
    13. 13
      Cool 10 minutes and remove from pan and place on wire rack.

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    Ratings & Reviews:

    • on February 01, 2011

      55

      I wanted to bake a cake to bring to Guadalupe House. I had a can of cranberries and wondered if there was such a thing as a cranberry cake and found this! I brought it tonight 2/1/11 and folks loved it. I had enough cranberries and sour cream left to make another 1/2 recipe - I made it in a small rectangular pan - will bring it to work tomorrow.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 18, 2008

      55

      This was great! I used 8 oz. of the left over cranberries from Cranberry Liqueur in the cake and then the rest of the cranberries that were left over in a glaze. I used 2 C powdered sugar, the juice of one lemon and the rest of the left over cranberries and heated that together and topped the slices of cake with it. Yummmo

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 01, 2003

      55

      Finally, a tasty solution to leftover Thanksgiving cranberry sauce! What a lovely cake Rita! It was a bit tricky spooning the cranberry sauce over the batter and I ended up using my hands, it was much easier that way. The pecan sugar topping is such a nice touch....this cake is so moist and delicious, thanks so much Rita, you are Chef Exraordinaire!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Cranberry Ripple Cake

    Serving Size: 1 (88 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 278.7
     
    Calories from Fat 122
    44%
    Total Fat 13.6 g
    20%
    Saturated Fat 6.6 g
    33%
    Cholesterol 52.8 mg
    17%
    Sodium 244.6 mg
    10%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 1.1 g
    4%
    Sugars 22.3 g
    89%
    Protein 3.5 g
    7%

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