Melissa Johnson Recipe

Orange Cranberry Cake with Hot Almond Butter Sauce

By Melissa Johnson genealogymama


This recipe can be cut in half by halving all ingredients and using a half of each can of nectar for a single recipe. This is a very Christmasy cake that is very enjoyable with a hot cup of coffee on a winter morning. Enjoy!


Recipe Rating:
 2 Ratings
Serves:
30-40
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

2 box
cake mix, orange
2 box
vanilla instant pudding
1 can(s)
apricot nectar
1 can(s)
strawberry nectar
8
eggs
1 c
sugar
1 1/3 c
oil
2 c
dried cranberries or craisins
HOT ALMOND BUTTER SAUCE
1 c
butter
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2 c
sugar
1 c
half and half
2 tsp
vanilla
4 tsp
almond extract
2 tsp
coconut extract
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Directions Step-By-Step

1
To make the cake, empty cake mixes into a large bowl. Add eggs, oil, apricot and strawberry nectars, sugar and vanilla pudding. Mix until smooth. Place the dried cranberries into a large ziplock bag with a 1/2 cup of flour. Shake vigorously until they are coated. Fold the cranberries into the batter.
2
Pour into two 13 x 9" pans. Bake at 350 degrees until toothpick inserted comes out clean - approximately 25 to 35 min.
3
While cakes are baking, in a medium saucepan, heat the butter, sugar, extracts, and half and half on medium heat until the sugar dissolves. Remove from heat and set aside.
4
Pour hot butter sauce over still warm cake and allow it to set until it's cooled or you can cut and serve while it's still warm.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern