Dandelion- this looks like the recipe- sounds yummy!

http://www.bhg.com/recipe/layer-cakes/white-chocolate-layer-cake-with-cranberry-filling/

That sounds good zoomzone! Got to try that one! I love cranberries!
I just thought of another idea. I make a cranana jam every Christmas that is out of this world! Never would have put cranberries and bananas together but I found this recipe and they are a great combo together. I think because of the sweetness and tart together.

Thanks zoomzone. I was thinking it was in Taste of Home. Another yummy combo is apples & cranberries.

I was thinking of an oatmeal cake with orange zest, white chocolate chips, and dried cranberries baked inside... For the filling, spread a thin layer of melted white chocolate over the torted side and pop it in the freezer to harden it faster, then spread an orange or cranberry flavored white chocolate truffle filling over that.

Dark chocolate and cranberry is a winner of a combo, too. I love the two of them together in cookies and candy, so why not cake, too, right?

Theresa

Macsmom, that sounds like some Christmas cookies I've eaten, maybe Kris Kringles. I also found a recipe for an apple, pear & cranberry pie that has a streusal topping but I dont know how to turn that into a cake. Maybe an apple cake w/ the cinnamon swirl stirred in & a cranberry pear filling?

Thank you to all the amazing Ccer's for sharing.

Okay everyone I've updated the recipe links!! Click on the link in my signature and go to page 6 for the updates!

Thanks bob! We appreciate you and all of your time!!

wow, that's awesome thank you bob!!!

thank you bob

Yes THANK YOU MISS BOB!!!!!! A big help to us all!

Does anyone have a good pumpkin or sweet potato bundt cake recipe? I've not much of a bundt baker...

I make this one every year and has become a must every Thanksgiving:

I made this pumpkin cake for my IL's Thanksgiving last year. At first, everyone would just try a tiny piece because they had to have pumpkin pie. In the end, the pumpkin pie just sat there and this cake almost completely disappeared. I made it again for Christmas. We found that the cake and struesel change in consistency after a day or so. It was still good both ways, but DH and I agreed it's best to serve the day it is made.

Pecans are big here and we always have plenty. At Christmas, I sprinkled chopped pecans in the bottom of the bundt pan before adding the batter. Once I poured in the second half of the batter, a sprinkled more pecans. It gave it a bit of a nutty flavor and added another texture.

Sour Cream Pumpkin Bundt Cake
Recipe found on www.verybestbaking.com 2006.

Prep. 12 min; Cooking 55 min
Yields 16

Ingredients
STREUSEL, recipe follows
½ cup packed brown sugar
1 tsp ground cinnamon
¼ tsp ground allspice
2 tsp butter or margarine
CAKE, recipe follows
3 cups all-purpose flour
1 TBL ground cinnamon
2 tsp baking soda
1 tsp salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup LIBBYS 100% Pure Pumpkin
1 container (8 oz) sour cream
2 tsp vanilla extract
1 glaze, recipe follows

Directions:
PREHEAT oven to 350 deg. F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
COMBINE 1 ½ cups sifted powdered sugar and 2 to 3 TBL orange juice or milk in small bowl; stirl until smooth.

PERFECT! Thank you so much cs confections! I much rather use a recipe recommended to me by someone personally instead of a google search. I'm making this tomorrow

No problem - understand completely! I should mention the note about making "last year" is not correct - Well, I did make it last year, but I've made it every year since Thanksgiving 2006! I had just copied and pasted from my recipe file on my computer

On the day of making it, the filling has a crunch (which Hubby and I liked better), the day after, the filling is moist - still great flavor, flavors are more blended and the kids voted they liked it that way better. Our families also voted for a thicker glaze, but again, just personal preference. Hope you enjoy it, too!

Questions for MACSMOM-
In your Red Velvet recipe I assume the choc. pudding is instant(?) and the Vanilla coffee creamer, liquid or powder?

Strawberry WASC- Daq mix-Liquid?

thanks for your help

WOW bobwonderbuns!!! You are awesome!! I was trying to do something like your links in my own word document, but YOU ARE THE BEST!! I just found your links and hit a gold mine!! ALso, thanks to everyone who has contributed on CC. Macsmom, your recipes are the bomb!! I love baking and have recently really gotten into CC ... and its true what it says "This website is highly addictive". LOL I haven't even gotten through half this forum...its crazy!! 282 pages long!! But bobwonderbuns, you have made it much more simple, thanks so much!!

Thank you bobwonderbuns & MacsMom

I made the gingerbread cake yesterday, following the suggestions by dandelion, GrandmaG and MacsMom - SO GOOD!!!
Basically, the Creme Brulee cake, but with the following changes:
molasses instead of caramel sauce; vanilla pudding instead of cheesecake (considered butterscotch, but figured I'd try that next time), and I added the ginger/nutmeg/cinnamon/cloves pretty much as we'd discussed. Gingerbread creamer instead of caramel creamer (though if all you've got is cinnamon bun creamer or something along those lines, I don't think you'd miss it; they make it in small sizes, so it was convenient) and sour cream instead of caramel yogurt. The smell was WONDERFUL, and I even poured a couple of cuppies because I had a touch too much batter ... not too sweet, and the spices were AWESOME! I'll be doing an eggnog filling and a white truffle filling for another flavor cake, and then if the gingerbread overwhelms the eggnog, I can just swap out the fillings with the cakes .

Thanks again for the suggestions!

Thanks emiyeric! I'll be giving that a try!!

Glad it turned out well for you!

Oh oh oh! I made the eggnog filling, and it was unexpectedly AWESOME with the gingerbread! Not overwhelmed at all. So there we go! My bottom tier will be that, and then there'll be butter pecan with praline and sugared pecan filling, and with amaretto filling. Thanks again, guys!

just made some pumpkin spiced rum cupcakes with vanilla spiced rum smbc and OMG delicious!!! i basically followed the wasc recipe with these changes:
1 box butter recipe DH
1 box white BC
1 box pumpkin spice pudding
3/4 c white sugar
3/4c brown sugar
2 c internat'l delite vanilla spiced rum
2/3 c water
6 whole eggs
only extracts used was 2 tsp of lorann's rum bakery emulsion
i also used 1/2 c butter instead of 1/4 oil
rest of the ingredients the same

they baked perfectly in my oven at 350 for 18 min. wonderfully moist, fine crumb, and sooo yummy. my house smells heavenly! i whipped up some smbc and used more of the coffee creamer and emulsion to taste. i'm taking them to my sister's tomorrow and i'm hoping everybody likes them as much as i do

thank you everybody for sharing all your baking ideas--espcially macsmom!