CRANBERRY ORANGE TEA CAKES
Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
- In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
- Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
- Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g
FRESH CRANBERRY TEA CAKE
Fresh Cranberry Tea Cake is holiday-ready! This cranberry cake is perfect for breakfast, afternoon tea or coffee, or as a rustic dessert.The buttermilk batter makes for a cranberry cake that stays moist, each slice boasting a bite of tart, fresh cranberry. This makes 2 10-inch loaves.
Provided by Liren Baker
Time 40m
Number Of Ingredients 9
Steps:
- Place racks in the center of the oven, and preheat oven to 350°F. Prepare 2 loaf pans (1.5lb loaf pans measuring 10″x5″x3″) by lightly coating with baking spray (or butter), and lining with parchment paper.
- In a medium bowl, whisk together flour, baking soda and salt, and set aside.
- In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well.
- Add the buttermilk and flour mixture in batches, alternating. Stir in the cranberries.
- Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden. Depending on your oven and the size of your loaf pans, this may need more time; check the cakes at the 30 minute mark, and continue baking, if necessary, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.
Nutrition Facts : Calories 199 kcal, Carbohydrate 33 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 162 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
CRANBERRY-LEMON TEA BREAD
Bake up delicious bread for tea-time made using Betty Crocker™ Super Moist™ lemon cake mix and cranberries; topped with cheesecake mixture.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.
- In small bowl, toss 2 tablespoons of the cake mix with cranberries. In large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.
- In medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with lemon peel.
Nutrition Facts : Calories 289, Carbohydrate 50 g, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 326 mg
CRANBERRY-ORANGE-WALNUT TEA CAKES
Quick breads are among our most well-loved edible gifts. Here, the season's standouts -- tart cranberries and refreshing citrus -- spike a batch of sweet, moist mini loaves.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
- Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.
TART CRANBERRY CAKE
You can't beat this recipe to showcase true fall flavor. The ruby cranberries stay bright and beautiful, and their tartness is irresistible. I've made this cake many times to share. -Marilyn Paradis, Woodburn, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.
Nutrition Facts : Calories 229 calories, Fat 11g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 79mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY TEA CAKE
This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.
Provided by winkki
Categories Quick Breads
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Coarsely chop cranberries.
- Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
- Cream butter and sugar.
- Add vanilla, sour cream, and eggs; mix thoroughly.
- Sift together flour, baking soda, baking powder, and salt.
- Stir into egg mixture just until moistened.
- Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
- Spread 1/2 of cranberry mixture over the top.
- Repeat with remaining batter and cranberries.
- Bake 50-60 min at 350.
- Remove from pan and cool on rack.
- Dust with powdered sugar.
Nutrition Facts : Calories 510.1, Fat 23.7, SaturatedFat 11.8, Cholesterol 96, Sodium 372.4, Carbohydrate 68.8, Fiber 3.3, Sugar 39.9, Protein 7.8
CRANBERRY TEA CAKE
Whether a light dessert, or a pleasant accompaniment for iced or hot tea, a simple loaf cake with the bright flavors of orange and cranberry is delightful any time.
Provided by Allrecipes Member
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Coat a 9 x 5-inch loaf pan with cooking spray.
- Place cranberries in 2-cup glass measure and cover with near-boiling water. Set aside, allowing berries to soak while you complete the next step.
- In large bowl, whisk flour, baking powder, baking soda, and salt. In another large bowl, beat SPLENDA® Sugar Blend, oil, orange juice, applesauce, and egg substitute until smooth. Gently stir into flour mixture until thoroughly blended. Do not overmix. Use a sieve to drain water off of berries, and fold berries into batter (discard cranberry water).
- Transfer batter to pan and bake 50 minutes or until wooden pick inserted in center comes out clean.
- Cool cake in pan on a wire rack 10 minutes. To serve, cut cake into twelve 3/4-inch slices.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 35.2 g, Cholesterol 0.1 mg, Fat 3.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 171.9 mg, Sugar 14.9 g
DELICIOUS CRANBERRY CAKE
We eat this colorful, moist cake at our women's church meetings. It's really easy to make and very tasty. The almond flavoring really blends well with the cranberries. I buy bags of cranberries when there are sales during the holidays, then freeze some so I can enjoy this treat all year round. For those with hard nut allergies, leave them out, or try sunflower seeds or peanuts. Vanilla extract can be substituted for almond extract.
Provided by Recipe Junkie
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
- Add butter and extract.
- Beat 2 minutes.
- Stir in flour just until combined.
- Stir in cranberries and pecans.
- Spread in greased 9"x13" pan.
- Bake at 350 F for 45-50 minutes.
CHAMOMILE TEA CAKE WITH STRAWBERRY ICING
This buttery, chamomile tea-scented loaf is a sweet pop symphony, the Abba of cakes. A pot of flowery, just-brewed chamomile isn't required for drinking with slices of this tender loaf but is strongly recommended. In life and in food, you always need balance: A sip or two of the grassy, herbal tea between bites of this cake counters the sweetness, as do freeze-dried strawberries, which lend tartness and a naturally pink hue to the lemony glaze. This everyday loaf will keep on the counter for 3 to 4 days; be sure the cut side is always well wrapped.
Provided by Eric Kim
Categories cakes, dessert
Time 2h15m
Yield One 9-inch loaf
Number Of Ingredients 13
Steps:
- In a small saucepan, melt the butter over medium heat. Add 1 tablespoon chamomile to a large mixing bowl. Pour the hot melted butter over the chamomile and stir. Set aside to steep and cool completely, about 1 hour.
- Use the same saucepan (without washing it out) to bring the milk to a simmer over medium-high heat, keeping watch so it doesn't boil over. Remove from the heat, and stir the remaining 1 tablespoon chamomile into the hot milk. Set aside to steep and cool completely, about 1 hour.
- Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with the nonstick cooking spray and line with parchment paper so the long sides of the pan have a couple of inches of overhang to make lifting the finished cake out easier.
- Add the sugar and salt to the bowl with the butter, and whisk until smooth and thick, about 1 minute. Add the eggs, 1 at a time, vigorously whisking to combine after each addition. Zest the lemon into the bowl; add the baking powder and vanilla, and whisk until incorporated. Add the flour and stream in the milk mixture while whisking continuously until no streaks of flour remain.
- Transfer the batter to the prepared pan and bake until a skewer or cake tester inserted in the center comes out clean (a few crumbs are OK, but you should see no wet batter), 40 to 45 minutes. Cool in the pan on a rack for 30 minutes.
- While the cake cools, make the icing: Into a medium bowl, squeeze 2 tablespoons juice from the zested lemon, then add the confectioners' sugar. Place the dehydrated strawberries in a fine-mesh sieve set over the bowl and, using your fingers, crush the brittle berries and press the red-pink powder through the sieve and into the sugar. (The more you do this, the redder your icing will be.) Whisk until smooth.
- If needed, run a knife along the edges of the cake to release it from the pan. Holding the 2 sides of overhanging parchment, lift the cake out and place it on a plate, cake stand or cutting board. Discard the parchment. Pour the icing over the cake, using a spoon to push the icing to the edges of the cake to encourage the icing to drip down the sides dramatically. Cool the cake completely and let the icing set.
CREAM-FILLED CRANBERRY TEA CAKES
Get set for your next lady-date with Cream-Filled Cranberry Tea Cakes. Cream-Filled Cranberry Tea Cakes pair well not only with hot tea, but also with a glass of wine and the latest gossip from your girls.
Provided by My Food and Family
Categories Festive 2019
Time 13h
Yield 24 servings, 1 'cake' each
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe. Divide dough in half; shape each half into ball.
- Roll out 1 ball of dough on lightly floured surface to 1/4-inch thickness; cut into 24 (1-1/2-inch) squares, re-rolling dough scraps as necessary. Place dough squares, 1 inch apart, on baking sheet sprayed with cooking spray.
- Repeat on second prepared baking sheet with remaining dough.
- Bake 10 to 12 min. or until edges of cookies are lightly browned. Cool 3 min. Remove cookies to wire racks; cool completely.
- Place 24 cookies, top sides down, on baking sheet; spread each with about 1/2 tsp. cream cheese spread. Top evenly with cranberries.
- Spread remaining cream cheese onto bottom sides of remaining cookies; place, cream cheese sides down, over topped cookies on baking sheet to make 24 sandwiches.
- Refrigerate overnight. (Cookie sandwiches will soften slightly.)
- Sprinkle lightly with powdered sugar before serving.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.9012 g, Sugar 0 g, Protein 3 g
CREAMY CRANBERRY COFFEE CAKE
Chopped cranberries and orange peel give this coffee cake bursts of tart flavor, but a cream cheese layer on top sweetens it nicely. It's so lovely, you'll want to serve it when company comes. -Nancy Roper, Etobicoke, Ontario
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first four ingredients. In another bowl, whisk egg, orange zest, orange juice, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in cranberries. Transfer to a greased 9-in. springform pan., For cream cheese layer, in a small bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; beat on low speed just until blended. Spread over batter., For topping, mix flour and sugar in a small bowl; cut in butter until crumbly. Sprinkle over top. Place pan on a baking sheet. Bake 70-75 minutes or until golden brown., Cool in pan 15 minutes before removing sides of springform pan. Refrigerate leftovers.
Nutrition Facts : Calories 419 calories, Fat 19g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 286mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY TEA BREAD
Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
- In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
- Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.
Nutrition Facts : Calories 276 g, Fat 10 g, Fiber 2 g, Protein 6 g
CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE
Categories Cake Mixer Fruit Nut Dessert Bake Christmas Cranberry Almond Spice Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Using electric mixer, beat butter and 3/4 cup sugar in large bowl until fluffy. Add yolks and egg 1 at a time, beating after each addition. Beat in almonds and vanilla.
- Mix fresh cranberries and remaining 3 tablespoons sugar in small bowl. Let stand 5 minutes. Combine flour and spice in medium bowl.
- Stir fresh and dried cranberries into butter mixture. Add flour mixture and stir until well combined. Spoon batter into ungreased 9-inch tart pan with removable bottom. Smooth top. Bake until top of cake is golden and dry and center of cake is firm, about 55 minutes. Transfer to rack and cool completely.
- To serve, sift powdered sugar over top of cake. Remove rim from pan and transfer cake to platter.
CRANBERRY TEA CAKE
Number Of Ingredients 11
Steps:
- 1. Stir together flour, baking powder, salt and granulated sugar. Using pastry blender, cut in the 1/4 cup margarine until mixture is crumbly.2, In large mixing bowl, combine egg and milk. Add flour mixture, stirring only until combined. Fold in 1 cup of the KELLOGG'S CORN FLAKES cereal. Spread batter in 8 x 8 x 2-inch baking pan or 8-inch round cake pan coated with cooking spray. Spoon cranberry sauce evenly over batter.3. Mix the remaining margarine, brown sugar and remaining 1/2 cup cereal. Sprinkle over cranberry sauce.4. Bake at 400°F about 25 minutes or until cake tests done. Serve warm.
Nutrition Facts : Nutritional Facts Serves
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