Cranberry Tea Cake

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.

Recipe From bettycrocker.com

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
Calories70
Carbohydrate10 g
Cholesterol0 mg
Fat1/2
Fiber0 g
Protein1 g
SaturatedFat1/2 g
ServingSize1 Cookie
Sodium90 mg
Sugar5 g
TransFat1/2 g

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.

CRANBERRY AND PUMPKIN PIE SPICE TEA CAKE



Cranberry and Pumpkin Pie Spice Tea Cake image

Recipe From epicurious.com

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

1 1/2 cups unsalted butter (2 1/2 sticks), room temperature
3/4 cup plus 3 tablespoons sugar
2 large egg yolks
1 large egg
1/2 cup ground blanched almonds
1 tablespoon vanilla extract
1 cup fresh cranberries, coarsely chopped
1 3/4 cups sifted unbleached all purpose flour
1 1/2 teaspoons pumpkin pie spice
1/2 cup dried cranberries or currants
Powdered sugar

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.

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.

Recipe From food.com

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-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.

Recipe From marthastewart.com

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.

CRANBERRY TEA CAKE



CRANBERRY TEA CAKE image

Recipe From epicurious.com

Categories     Cake     Christmas

Number Of Ingredients 10

•2 cups all-purpose flour
•1 1/2 cups cranberries, roughly chopped (fresh or dried)
•1 1/2 cups sugar
•1 cup buttermilk
•1 cup unsalted butter
•1 egg
•1 teaspoon vanilla extract
•1 teaspoon baking soda
•1/2 teaspoon salt
•powdered sugar, garnish

Steps:

  • Directions 1.Preheat oven to 350º F and lightly grease 2 loaf pans. 2.In a medium bowl, sift together flour, baking soda and salt, and set aside. 3.In a large bowl or mixer, cream together the butter and sugar until lightened in color and fluffy. 4-5 minutes. 4.Beat in egg and vanilla extract and mix well. 5.Alternate between adding 1/3 cup of dry ingredients and 1-2 tablespoons buttermilk. Begin and end with flour mixture. 6.Gently fold in chopped cranberries and pour batter into loaf pans. 7.Place in oven and bake for 30-35 minutes, or until toothpick inserted in center comes out clean. 8.Let cool, then sift powdered sugar on top and enjoy!

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

Recipe From tasteofhome.com

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
Calories 229 calories
Fat11g fat (5g saturated fat)
Cholesterol50mg cholesterol
Sodium79mg sodium
Carbohydrate32g carbohydrate (21g sugars
Fiber1g fiber)
Protein3g protein.

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.

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