orange cranberry cake with hot almond butter sauce
(2 RATINGS)
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!
No Image
prep time
30 Min
cook time
35 Min
method
Bake
yield
30-40 serving(s)
Ingredients
- 2 boxes cake mix, orange
- 2 boxes vanilla instant pudding
- 1 can apricot nectar
- 1 can strawberry nectar
- 8 - eggs
- 1 cup sugar
- 1 1/3 cups oil
- 2 cups dried cranberries or craisins
- HOT ALMOND BUTTER SAUCE
- 1 cup butter
- 2 cups sugar
- 1 cup half and half
- 2 teaspoons vanilla
- 4 teaspoons almond extract
- 2 teaspoons coconut extract
How To Make orange cranberry cake with hot almond butter sauce
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Step 1To 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.
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Step 2Pour into two 13 x 9" pans. Bake at 350 degrees until toothpick inserted comes out clean - approximately 25 to 35 min.
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Step 3While 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.
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Step 4Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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