Spiced Cranberry Holiday Cake
Preheat oven to 350°F (175°C.) Spray a 6-cup (1500 mL) tempered glass bowl with non-stick canola oil spray, set aside. In a small bowl, stir together 1-cup (250 mL) cranberries, raisins, sugar and orange juice; set aside. Using an electric mixer on low speed beat together cake mix, milk, melted butter, eggs, spices, and orange zest for 30 seconds. Scrape down the sides and bottom of the bowl. Beat on medium speed for 1-2 minutes longer or until smooth. Fold in remaining 1-cup (250 mL) cranberries. Pour cranberry mixture into bottom of prepared glass bowl. Gently add the cake batter over top and even out using the back of a spoon. Bake in center of preheated oven for 65-75 minutes or until cake tester inserted in center comes out clean. Let cool in bowl on a wire rack for 10-15 minutes. If the top domed excessively, carefully slice it off using a serrated knife. Gently run the tip of a knife around the edge to loosen the cake. Place a serving platter upside down on top of the bowl; carefully invert and unmold. For the glaze, mix together corn syrup and orange juice. Microwave on high for 15-30 seconds or until hot. Brush over sides of cake immediately after unmolding. Serve warm drizzled with Great Value Devon Style Custard or a dollop of whipped cream if desired.
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Last updated: October 27th, 2020
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