Cranberry Orange Bundt Cake Recipes Recipes Recipe For Chicken

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ORANGE-CRANBERRY BUNDT® CAKE



Orange-Cranberry Bundt® Cake image

A mixture of applesauce and coconut oil creates a light, moist crumb that mimics the buttery texture you'd expect in any good Bundt Cake--no one will realize this one's vegan.

Provided by isachandra

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 3h25m

Yield 12

Number Of Ingredients 18

1 cup almond milk, or other non-dairy milk
1 tablespoon freshly grated orange zest
½ cup fresh orange juice
⅓ cup coconut oil, melted
⅓ cup unsweetened applesauce
2 tablespoons ground flax seeds
1 tablespoon cornstarch
1 ¼ cups white sugar
1 tablespoon vanilla extract
2 ⅔ cups all-purpose flour, divided
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 ½ cups fresh or frozen cranberries, halved or coarsely chopped
2 cups confectioners' sugar
2 tablespoons fresh orange juice
1 tablespoon coconut oil, melted
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).
  • Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
  • Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
  • Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
  • Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
  • Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 68.7 g, Fat 8.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 6.3 g, Sodium 253.6 mg, Sugar 44.5 g

ORANGE-CRANBERRY BUNDT CAKE



Orange-Cranberry Bundt Cake image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, oil or butter, for greasing the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan
2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
2 teaspoons orange liqueur
4 large eggs, at room temperature
1 cup fresh cranberries
2 cups sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
  • Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
  • In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
  • Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

CRANBERRY-ORANGE BUNDT CAKE



Cranberry-Orange Bundt Cake image

This comes from Susanna Short's "Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens." This was one of our desserts at our holiday brunch -- absolutely lovely! I made it as six mini-bundts.

Provided by KLHquilts

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 18

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon almond extract
1 cup sour cream
1 orange, zest of, grated
8 ounces fresh cranberries (you can use frozen!)
1/2 cup water
2/3 cup sugar
1/2 teaspoon almond extract
1/4 cup orange juice
1/4 cup orange juice
1 lemon, juice of
1/3 cup sugar

Steps:

  • Preheat oven to 350. Spray one large bundt pan with baking spray and set aside.
  • Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature.
  • Make cake: Combine flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter with an electric mixer in a large bowl.
  • Add sugar and beat until smooth.
  • Add eggs and almond extract; beat until light and fluffy (about 3 minutes).
  • Add dry ingredients and beat until smooth.
  • Add sour cream and orange zest. Mix well.
  • Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top.
  • Bake 55-60 minutes, or until it passes the toothpick test.
  • Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate.
  • Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat.
  • While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.

Nutrition Facts : Calories 326.8, Fat 15.7, SaturatedFat 9.5, Cholesterol 76.5, Sodium 372.8, Carbohydrate 43.7, Fiber 1.2, Sugar 26.5, Protein 3.9

CRANBERRY ORANGE BUNDT CAKE



Cranberry Orange Bundt Cake image

Make and share this Cranberry Orange Bundt Cake recipe from Food.com.

Provided by Iwanttobemartha

Categories     Dessert

Time 45m

Yield 18 serving(s)

Number Of Ingredients 10

1 (18 ounce) package white cake mix
1/3 cup granulated sugar
1 cup sour cream
1/2 cup vegetable oil
4 large eggs
1 1/2 cups cranberries, coarsely chopped
1 tablespoon plain flour
3/4 cup pecans, chopped
2 teaspoons orange zest
1/4 teaspoon orange oil (optional)

Steps:

  • Preheat oven to 325 degrees. Spray bundt pan with cooking spray.
  • Combine cake mix, sugar,sour cream, and oil. Add eggs and mix on low speed for 1 minute. Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
  • Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using).
  • Pour into prepared pan, bake for 35 minutes, or until it tests done.
  • Cool the cake in the pan for 20 minutes, then turn on to rack.

Nutrition Facts : Calories 267.1, Fat 16, SaturatedFat 3.4, Cholesterol 48, Sodium 215.9, Carbohydrate 28.4, Fiber 1.1, Sugar 20.3, Protein 3.4

CRANBERRY BUNDT® CAKE



Cranberry Bundt® Cake image

I don't like fruit cake but I love this. We grew up with this every Christmas. It's a little tangy, very moist, and can be dressed up for company or kept simple if you want. It freezes well, but we've never had leftovers when there was only one cake around! (And no one has ever complained about "fruitcake"!)

Provided by Spencer & Serena

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h35m

Yield 14

Number Of Ingredients 12

3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
¾ cup jellied cranberry sauce
1 cup mayonnaise
½ cup orange juice
1 cup chopped nuts
1 ½ oranges, zested
¼ cup jellied cranberry sauce
¼ cup orange juice
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix together flour, sugar, baking soda, and salt for the cake in a large bowl. Add mayonnaise and cranberry sauce; mix until well combined. Add orange juice and mix well. Stir in nuts and orange zest and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Tap the pan a few times to loosen the cake and invert carefully onto a serving plate.
  • While the cake is cooling, combine cranberry sauce and orange juice for the glaze in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, for 3 minutes. Remove from the heat and allow to cool.
  • Transfer cooled cranberry-orange mixture to a large mixing bowl. Gradually add powdered sugar and beat until glaze has a thin and pourable consistency; pour over cake.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 54.7 g, Cholesterol 6 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 32.4 g

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