Mrs. Anderson’s Holiday Cranberry Cakes

You’ll want to save room for chef John Michael Lerma’s Thanksgiving Day dessert!

6 ounces fresh or frozen cranberries (half a bag, thawed and drained if frozen)
6 tablespoons cranberry juice cocktail, divided
1 cup plus 6 tablespoons granulated white sugar, divided
Non-stick cooking spray
1/2 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature, divided
3 large eggs
2 teaspoons vanilla bean paste, divided (available at GardenCountyCooking.com)
1/4 teaspoon fine sea salt
1 cup all-purpose flour
1/2 teaspoon baking powder
1 cup confectioners’ sugar
5 teaspoons Velvet Bee’s Gourmet Honey Butter, room temperature

1. Bring cranberries, 3 tablespoons juice, and 1/4 cup sugar to a boil in a small heavy bottom saucepan over medium heat. Reduce the heat and simmer mixture, stirring often, until most of berries pop, about 4 minutes. Let cool 5 minutes. Stir in remaining 3 tablespoons juice and purée in a food processor or with a hand immersion blender. Let cool completely.  Set aside. 
    
2. Preheat oven to 350F degrees.  Spray mini-Bundt pan with non-stick cooking spray.
    
3. Beat butter, 4 ounces cream cheese, and 1 cup plus 2 tablespoons sugar in a bowl with a mixer on medium speed until smooth. Scrape down side with a spatula; add eggs, 1 teaspoon vanilla bean paste, and salt. Beat on medium until blended, scraping down bowl as needed.
    
4. In a medium mixing bowl, whisk together flour and baking powder.  Gradually add flour mixture to batter and beat on low speed just until blended.
    
5. Fill each mini-Bundt pan with 2 tablespoons batter.  Dot each with 1/2 tablespoon cooled cranberry sauce, then dollop 1 tablespoon batter on top of sauce, leaving some of it exposed. With a toothpick or chop stock, swirl sauce and batter together.
    
6. Bake mini-Bundt cakes until a toothpick inserted in thickest part comes out clean, about 18-20 minutes. Let cool 10 minutes. Invert cakes from pan, using a small spatula if necessary to loosen them. Trim cake edges if you like.
    
7. Beat remaining 4 ounces cream cheese in a bowl with a mixer until smooth. Add confectioners’ sugar and 1 teaspoon vanilla bean paste.  Add 5 teaspoons honey butter and beat until smooth and creamy.  Drizzle slightly over warm cakes placed on a decorative holiday platter.  Makes 6 mini-Bundt size cakes

JML Notes:

~“I choose Mrs. Andersons (4 1/2) inch fluted mini-Bundt pans because of the carbon steel base for even baking and the spring form release (not because it also happens to be my grandmother’s name)--available at GardenCountyCooking.com”

~”You may bake, bring to room temperature, wrap tightly in plastic wrap and freeze.  Bring to room temperature before serving and warm slightly in oven.  Drizzle with sauce and serve.”