Red Velvet Cake with Sugared Cranberries and Rosemary

by Tammy

in Holiday Recipes, Start Simply Cookbook, The Christmas Kitchen

This IS my new Holiday Cake and it is beautiful and oh so delicious!

This cake is a must.

The cranberries are simply AMAZING!

Make the cake days ahead of time and place in your freezer. You will be shocked at how this makes a cake so moist.

And a real helpful tip? Double the cranberries. People eat them like candy!

Happy Holidays my friends!



Red Velvet Cake:
• 1 package cake mix white
• 2 packages (4 serving size) vanilla
flavored instant pudding
• 1 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 4 large eggs
• 3 teaspoons cocoa
• 3 teaspoons vanilla
• 1 ounce bottle red food coloring
( In high altitude I use another egg and
another ½ cup flour.)
Combine cake mix, pudding mix, water, buttermilk eggs and oil
and coco in large mixer bowl. Blend; beat at medium speed for 4
minutes. Stir in vanilla
Pour into greased and floured 8 or 9 inch.
Bake cake rounds. Bake at 325 degrees for 35‐40 minutes. Cool
15 minutes in pan.
Remove from pan. Fully cool on rack.


Cream Cheese Frosting:
Cream 1/3 cup butter; blend in 2 pkg. of 3 oz cream cheese, Add
1 box (16 oz) confectioners’ sugar, alternately with 4 teaspoons
milk, beating well after each addition. Add 1/2 tsp vanilla or
almond extract. Spread frosting over top and sides of cake. Top
with Sugared Cranberries (recipe on next page). Garnish on the
side with Fresh Rosemary


Sugar Cranberries
• 1/3 cup granulated sugar
• 1/3 cup water
• 2 cups fresh cranberries, room
• 1 1/2 cups granulated sugar (for rolling)
Place sugar and water in shallow pan and heat until simmering
(not boiling) and stir until sugar is dissolved.
Place cranberries in pan and submerge. Make sure cranberries
are well coated. Using a slotted spoon transfer coated to
cranberries to a wire rack to dry for an hour. Separate cranberries
as much as possible to avoid clumps of simple syrup that will
lead to clumps of sugar.
Place granulated sugar in a shallow pan or bowl and working
in small batches, roll cranberries through sugar to coat. Transfer
coated cranberries to a clean surface for furthering drying, about
1hour. Makes about 2 cups.
A few notes:
• Do not use frozen cranberries. I tried, it doesn’t coat evenly
since some parts of the cranberry can end up slightly shriveled
when brought to room temperature.
• I used regular granulated sugar for the coating.
• Make sure the simple syrup is dried to a sticky touch or you will
end up with clumps of sugar rather than an even coating



More wonderful holiday favorites at Start Simply Cooking Cookbook. Order yours today! ORDER HERE :


The Christmas Kitchen on the table at the Pinery_n

Christmas Kitchen


Even in today’s busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas “the most wonderful time of the year.” More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.


Look inside this holiday treasure for: Easy-to-do holiday recipes – Hints for new traditions – Personal gift ideas – Kid-friendly activities – Simple decorating tips. The Christmas Kitchen is more than a recipe book, it’s a book designed to help you enjoy the  holiday season, not be burdened by it. Take a few minutes each day to  browse these pages for the help you’ve been looking for.


Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.

ORDER HERE: http://



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