Cranberry Tea Cake Recipes

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CRANBERRY ORANGE TEA CAKES



Cranberry Orange Tea Cakes image

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

1/2 cup sweetened dried cranberries
1 teaspoon Gold Medal™ all-purpose flour
3/4 cup margarine or butter, softened
1/2 cup granulated sugar
1 egg
2 tablespoons sour cream
1 tablespoon grated orange peel
1/2 teaspoon orange extract
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar

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

HOT CRANBERRY TEA



Hot Cranberry Tea image

A sentimental favorite. My mother and I made it when I was 7 and it's been a part of our holiday tradition ever since. A fun recipe to make with the kids. A slow cooker will keep it warm while serving.

Provided by TERRAMISU

Categories     Drinks Recipes     Tea     Hot

Time 1h30m

Yield 14

Number Of Ingredients 7

3 ½ quarts water
1 (12 ounce) package cranberries
2 cups white sugar
2 oranges, juiced
2 lemons, juiced
12 whole cloves
2 cinnamon sticks

Steps:

  • In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

Nutrition Facts : Calories 139.7 calories, Carbohydrate 36.8 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.6 g, Sodium 10.4 mg, Sugar 31.8 g

CRANBERRY-ORANGE-WALNUT TEA CAKES



Cranberry-Orange-Walnut Tea Cakes image

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

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
3/4 cup heavy cream
Finely grated zest of 1 orange, plus 2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
3/4 cup fresh or frozen (thawed) cranberries
1/2 cup walnuts, toasted and coarsely chopped

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



Tart Cranberry Cake image

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

3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon almond extract
2 cups all-purpose flour
2-1/2 cups fresh or frozen cranberries, thawed
2/3 cup chopped pecans
Whipped cream, optional

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.

CREAM-FILLED CRANBERRY TEA CAKES



Cream-Filled Cranberry Tea Cakes image

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

1 recipe Easy Cut-Out Cookies
1/2 cup PHILADELPHIA Cream Cheese Spread
1/4 cup dried cranberries
2 Tbsp. powdered sugar

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

DELICIOUS CRANBERRY CAKE



Delicious Cranberry Cake image

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

3 eggs
2 cups sugar
3/4 cup butter
1 teaspoon almond extract
2 cups flour
2 1/2 cups cranberries
2/3 cup chopped pecans (optional)

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.

CRANBERRY TEA



Cranberry Tea image

This colorful tea with its sweet spicy flavor is a great winter warmer-upper. The aroma is sure to bring guests to the table! -Kathy Traetow, Waverly, Iowa

Provided by Taste of Home

Time 15m

Yield 18 cups (1-1/2 quarts concentrate).

Number Of Ingredients 7

1 bottle (32 ounces) cranberry juice
2 cups sugar
1 can (6 ounces) frozen orange juice concentrate
3/4 cup thawed lemonade concentrate
1/3 cup red-hot candies
1 cinnamon stick
2 whole cloves

Steps:

  • In a 3-qt. saucepan, combine all ingredients; bring to a boil over medium heat. Boil for 7 minutes, stirring occasionally. Remove cinnamon and cloves. , To serve, mix 1 cup concentrate and 2 cups water; heat through. Store concentrate in a covered container in the refrigerator.

Nutrition Facts :

CRANBERRY TEA CAKE



Cranberry Tea Cake image

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

2 cups cranberries (said fresh, I use frozen)
1/2 cup brown sugar
1/2 cup almonds, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/2 pint sour cream
2 eggs, beaten
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

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

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Top Asked Questions

What's the best way to make a cranberry cake?
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.
What's the best way to make cranberry tea?
A fun recipe to make with the kids. A slow cooker will keep it warm while serving. In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.
How many cups of Cranberry tea in one quart?
When ready to serve, that one quart of concentrate fills 20 cups of tea! This tea also makes a great gift for friends and family this holiday season. The star ingredient for this tea is obviously that healthy red cranberry fruit. And now, with Thanksgiving’s cranberry sauce a memory, it’s the perfect time to stock up on them.
How to make cinnamon sticks with cranberries?
In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

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