Cranberry Glaze Recipe For Cakes

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LEMON-OLIVE OIL CAKE WITH CRANBERRY GLAZE



Lemon-Olive Oil Cake with Cranberry Glaze image

"This cake is unfussy, it stays moist and the cranberries make the most gorgeous naturally colored glaze," says Molly.

Provided by Molly Yeh

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

Unsalted butter, for the pan
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon poppy seeds
Grated zest of 1 lemon, plus 1/4 cup lemon juice (from 1 to 2 lemons)
3/4 cup whole-milk plain Greek yogurt
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon pure almond extract
1/2 cup cranberries, thawed if frozen
1 tablespoon water, plus more if needed
1 cup confectioners sugar, plus more if needed
Pinch of kosher salt
Assorted decorations (Molly uses halved cranberries, sliced almonds, fresh thyme, candied rose petals and sugar pearls)

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
  • In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
  • Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
  • Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
  • Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.

LEMON ALMOND CAKE WITH CRANBERRY GLAZE



Lemon Almond Cake with Cranberry Glaze image

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 tablespoon poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
Zest of 1 lemon
3/4 cup whole-milk Greek yogurt
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon almond extract
1/2 cup (50 grams) fresh or frozen cranberries
1 cup powdered sugar, plus more if necessary
Pinch kosher salt
Decorating suggestions: sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles

Steps:

  • For the lemon almond cake: Preheat the oven to 350 degrees F.
  • Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
  • Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
  • For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
  • To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES



Cheesecake with Cranberry Glaze and Sugared Cranberries image

Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 9h50m

Yield 10

Number Of Ingredients 22

10 digestive biscuits (such as McVitie's®)
5 tablespoons butter, melted
2 tablespoons confectioners' sugar
⅛ teaspoon salt
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
1 orange, zested
⅓ cup white sugar
½ cup water
1 cup fresh cranberries
¼ cup white sugar
1 cup fresh cranberries
¼ cup water
2 tablespoons white sugar
½ cup confectioners' sugar
1 tablespoon orange juice
1 ½ teaspoons light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
  • Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
  • Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
  • Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
  • Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
  • While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
  • Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
  • Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
  • In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
  • Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g

ORANGE-CRANBERRY GLAZED CAKE



Orange-Cranberry Glazed Cake image

This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day - with coffee or tea in the morning or afternoon, or with Cognac or plum brandy after dinner. Dried cranberries add a jaunty burst of color that is especially nice for the most festive time of year. Don't worry if all the glaze doesn't stick; that is the charm of this cake.

Provided by Joan Nathan

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1 cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
3 cups/360 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups/297 grams granulated sugar
4 large eggs (3 whole and 1 separated)
2 medium to large navel oranges
1 1/4 cups/160 grams dried cranberries
1/4 cup lemon juice (from 1 lemon)
3 to 3 1/2 cups/340 to 397 grams confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
  • Sift together flour, baking powder, baking soda and salt.
  • Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
  • Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
  • Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
  • Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 2 grams, Carbohydrate 96 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 243 milligrams, Sugar 67 grams, TransFat 0 grams

CRANBERRY POUND CAKE WITH CRANBERRY GLAZE



Cranberry Pound Cake with Cranberry Glaze image

Scrumptious pound cake dotted with fresh tart cranberries, and topped with a rich cranberry glaze. I love cranberries, and this is a unique and delightful way to utilize them.

Provided by KitchenCraftsnMore

Categories     Dessert

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 13

1 cup unsalted butter, softened
2 cups sugar
4 large eggs (room temperature)
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons ground ginger
1/2 teaspoon salt
1/2 cup buttermilk
2 1/2 cups cranberries (picked over)
1 1/2 cups sugar
1 1/2 cups water
1 1/2 cups cranberries (picked over)

Steps:

  • Cake: Preheat oven to 350F with shelf in middle of oven.
  • Butter and flour 3-quart bundt cake pan.
  • In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
  • Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
  • Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
  • Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
  • strain through fine sieve, pressing hard on solids;.
  • allow to cool slightly; brush on cake.

Nutrition Facts : Calories 301.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 67, Sodium 130.7, Carbohydrate 50, Fiber 1.4, Sugar 36.2, Protein 3.3

CRANBERRY GLAZE



Cranberry Glaze image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 10

1 tablespoon unsalted butter
1/2 shallot, finely chopped (about 2 teaspoons)
2 fresh sage leaves
1 teaspoon whole juniper berries
1 cup fresh or thawed cranberries
2/3 cup pure maple syrup
2/3 cup apple cider, plus more if needed
1/2 cup red-currant jelly
1/4 teaspoon coarse salt
Pinch of freshly ground pepper

Steps:

  • In a medium saucepan, melt butter over medium heat. Add shallot, and cook until translucent, stirring occasionally, about 2 minutes. Add sage leaves and juniper berries; cook, stirring, 1 minute. Add cranberries, maple syrup, apple cider, jelly, salt and pepper. Raise heat to medium-high, and simmer until cranberries are soft and starting to burst, about 3 minutes.
  • Transfer cranberry mixture to a food processor, and puree until smooth. Pass puree through a fine sieve into a small saucepan.
  • Return glaze to stove, and simmer gently over medium heat until it has thickened, about 10 to 15 minutes; you should have about 1 1/4 cups. If glaze seems too thick, thin it with a little apple cider. Keep warm until ready to use.

CRANBERRY GLAZE



Cranberry Glaze image

Categories     Berry     Dessert     Cranberry     Fall     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/3 cups

Number Of Ingredients 4

1 12-ounce package fresh or frozen cranberries
1 cup sugar
1 cup water
1 1/2 teaspoons grated orange peel

Steps:

  • Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring occasionally. Reduce heat; simmer until mixture is reduced to 2 1/3 cups, stirring occasionally, about 10 minutes. Cool to room temperature. Cover; chill overnight or up to 2 days (mixture will thicken).

CRANBERRY-ORANGE CAKE WITH LEMON GLAZE



Cranberry-Orange Cake with Lemon Glaze image

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 20

SUGARED CRANBERRIES (OPTIONAL):
3 tablespoons light corn syrup
1 cup fresh or frozen cranberries
1/3 cup sugar
CAKE:
1 package (12 ounces) fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1/3 cup unsweetened applesauce
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup orange juice
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
4 teaspoons lemon juice

Steps:

  • If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY BUNDT CAKE



Cranberry Bundt Cake image

A great cake for the fall cranberry season. I always have cranberries in the freezer (I stock up in the fall) and just thaw what I need for baking anytime of the year. This cake can be glazed with your favorite sugar glaze, or make glaze with powdered sugar and orange juice.

Provided by Outta Here

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup sugar
3/4 cup butter, softened
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon orange extract
1 cup fresh cranberries, whole
1 cup dates, chopped
1 cup nuts, chopped (walnuts or pecans, or both)

Steps:

  • Preheat oven to 350°F
  • Coat a 10 cup bundt pan with non-stick cooking spray.
  • Cream sugar and butter until smooth and fluffy. Beat in eggs.
  • Sift dry ingredients together into a bowl.
  • Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
  • Stir in remaining ingredients.
  • Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
  • Let stand in pan 15 minutes and then turn cake out onto plate.
  • Glaze if desired.

Nutrition Facts : Calories 371.6, Fat 18.6, SaturatedFat 8.5, Cholesterol 62.3, Sodium 395.6, Carbohydrate 46.9, Fiber 3, Sugar 26.5, Protein 6.3

CRANBERRY-GLAZED ORANGE LAYER CAKE



Cranberry-Glazed Orange Layer Cake image

Categories     Fruit     Dessert     Bake     Cranberry     Orange     Fall     Edible Gift     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 13

3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3 1/2 cups sifted powdered sugar
6 large eggs, separated
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons orange extract
1 cup whole milk
1/4 cup plain yogurt
Creamy Brown Sugar Frosting
Cranberry Glaze

Steps:

  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
  • Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
  • Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
  • Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

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From foodandwine.com


CRANBERRY CHRISTMAS CAKE + ORANGE GLAZE - THE TOASTED PINE NUT
2021-12-06 Mix up the Cake. In a large bowl, mix together the dry ingredients and set aside. In another bowl, whisk together all of the wet ingredients until the eggs are fully combined. Add the wet to the dry ingredients and stir the cake batter together. It will be thick! Lastly, add the orange zest and cranberries.
From thetoastedpinenut.com


CRANBERRY BUNDT CAKE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-12-04 Prep: generously butter a bundt pan and dust with flour, tapping out excess. Preheat oven to 350˚F. Beat eggs and sugar in a large mixing bowl on high speed until pale (3 minutes). Wet ingredients: Add oil, butter, and vanilla, mixing between each addition, then mix in buttermilk.
From natashaskitchen.com


GLAZED CRANBERRY LEMON LOAF - SEASONS AND SUPPERS
2021-10-26 Preheat oven to 325F (regular bake/not fan assisted). Grease an 8x4 or 4x10 loaf pan and line the bottom and long sides with a sheet of parchment paper that extends over the sides by an inch or so (for easy removal). Set aside. In a medium bowl, whisk together the flour, baking powder and salt.
From seasonsandsuppers.ca


CRANBERRY BISCUIT LAYER CAKE - BAKE FROM SCRATCH
Instructions. Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.
From bakefromscratch.com


CRANBERRY CAKE WITH ORANGE GLAZE - LAUREN KELLY NUTRITION
2015-12-08 Fold cranberries in and mix. Pour into prepared bundt pan and bake in preheated oven for 60-70 minutes or until toothpick placed in the center comes out clean. Allow cake to cool in the pan for 10 minutes. Remove from pan and allow to cool. Prepare glaze by mixing the sugar and orange juice in a small bowl until smooth.
From laurenkellynutrition.com


GLAZED CRANBERRY MINI-CAKES - HERSHEY'S
Glazed Cranberry Mini-Cakes. Mini-cakes with cranberries beneath a white chip glaze.
From hersheys.ca


CRANBERRY BREAD WITH ORANGE GLAZE (VIDEO) - NATASHASKITCHEN.COM
2021-12-03 Prep: Preheat oven to 350˚F. Butter a 6 cup ( 8 1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour. In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside. In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice.
From natashaskitchen.com


CRANBERRY GLAZE | RECIPES | SCHNEIDERS
2 cups frozen cranberries. 1/3 cup brown sugar. ¾ cup orange juice. 1 star anise. ½ t cinnamon. ¼ t chili flakes. Place all ingredients in a small pot and stir to combine. Cook on low heat until the sugar has dissolved and the glaze is thick and glossy; approx. 20 minutes. Leave it chunky or blend until smooth, depending on your preference.
From schneiders.ca


CRANBERRY-GLAZED ORANGE LAYER CAKE RECIPE
2013-03-30 What Makes This Cranberry-glazed Orange Layer Cake Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry-glazed Orange Layer Cake. Ready to make this Cranberry-glazed Orange Layer Cake Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


CHOCOLATE CRANBERRY CAKE WITH GELT GLAZE - WHAT JEW WANNA EAT
2013-11-04 First, preheat the oven to 350 degrees F. Grease a 10 or 12-cup bundt pan and flour lightly. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking. Then add the butter, eggs, sour cream, cranberry juice, and vanilla. Beat with an electric mixer just until combined. Do not over mix.
From whatjewwannaeat.com


LEMON CRANBERRY CAKE WITH LEMON GLAZED ICING
Instructions. Preheat oven to 350 degrees. Spray 2 round cake pans with non-stick spray. Set aside. Mix cake as directed on box EXCEPT use less water than it says since you are adding in 1/3 cup of lemon juice. Pour into pans. Cook about 25 minutes until golden brown and a toothpick comes out clean. Let cakes cool before preparing layers.
From sewlicioushomedecor.com


ORANGE CAKE WITH BROWN SUGAR BUTTERCREAM AND CRANBERRY GLAZE
2019-12-07 The combination of the orange flavored cake, with the brown sugar and cream cheese frosting layered with a cranberry glaze make a spectacular presentation for this amazingly delicious cake that is so perfect for the season. It tastes as beautiful as it looks too.
From creative-culinary.com


CRANBERRY POUND CAKE WITH ORANGE GLAZE - BROWN EYED BAKER
2016-11-22 In a medium bowl, toss the cranberries with the powdered sugar, then fold into the cake batter. Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean.
From browneyedbaker.com


CRANBERRY PECAN LOAF CAKE WITH LEMON CINNAMON GLAZE
2022-04-19 Make the cake: Pre-heat the oven to 180°C (350°F). Grease a 9 x 5 inch loaf pan with extra butter and lightly dust with flour. Shake off the excess flour. Sift the flour, baking soda and salt into a large mixing bowl. In another mixing bowl, whisk eggs, brown sugar and white sugar until well combined.
From foodelicacy.com


CRANBERRY GLAZE FOR CAKE - THERESCIPES.INFO
Cake: Preheat oven to 350F with shelf in middle of oven. Butter and flour 3-quart bundt cake pan. In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
From therecipes.info


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