Cranberry Tea Cakes Recipe

Name: Cranberry Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine, softened; 1 c. firmly packed brown sugar; 2 eggs; 1 tsp. cinnamon; 1 tsp. nutmeg; 1/2 tsp. salt; 1/2 tsp. baking soda; 1 1/2 c. flour; 1/2 c. sour cream; 1/2 c. jellied cranberry sauce; 1/2 c. chopped walnuts

Servings: persons

1/2 c. butter or margarine, softened
1 c. firmly packed brown sugar
2 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. flour
1/2 c. sour cream
1/2 c. jellied cranberry sauce
1/2 c. chopped walnuts

1
Line 24 muffin cups with paper liners.
2
In a medium bowl, combine the butter and brown sugar; mix well.
3
Beat in the eggs, cinnamon and nutmeg.
4
Blend in thoroughly.
5
Stir in the salt, baking soda and flour alternately with sour cream and cranberry sauce.
6
Do not overmix.
7
Fold in nuts.
8
Fill muffin cups 1/2 to 2/3 full.
9
Bake in a preheated oven (350u00b0) 20 to 25 minutes.
10
Cool completely.
11
Frost with Buttermilk Icing.

1099

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. butter or margarine, softened, 1 c. firmly packed brown sugar, 2 eggs, 1 tsp. cinnamon, and more.

Yes, Cranberry Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Tea Cakes

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