Glazed Cranberry Mini Cakes Recipes

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CRANBERRY ORANGE LOAF



Cranberry Orange Loaf image

This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day.

Provided by Carol

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes

Time 1h25m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated orange zest
1 ½ cups fresh cranberries
½ cup pecans, coarsely chopped
¼ cup margarine, softened
1 cup white sugar
1 egg
¾ cup orange juice

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Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
  • In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
  • Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 36.6 g, Cholesterol 15.5 mg, Fat 7.7 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 1.1 g, Sodium 260.7 mg, Sugar 18.7 g

LEMON-CRANBERRY MINI LOAVES



Lemon-Cranberry Mini Loaves image

I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.

Provided by Taste of Home

Time 1h

Yield 4 loaves (6 slices each).

Number Of Ingredients 14

1 cup butter, softened
1-1/2 cups sugar
4 large eggs
3 tablespoons lemon juice
2 tablespoons grated lemon zest
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
1 cup 2% milk
2 cups dried cranberries
1 cup chopped walnuts
GLAZE:
1/4 cup sugar
1/4 cup lemon juice

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Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice and zest. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Fold in cranberries and walnuts. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. For glaze, whisk sugar and lemon juice until sugar is dissolved. Immediately spoon over bread. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 260 calories, Fat 12g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 301mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

GLAZED CRANBERRY MINI CAKES



Glazed Cranberry Mini Cakes image

Make and share this Glazed Cranberry Mini Cakes recipe from Food.com.

Provided by Mom2Rose

Categories     Dessert

Time 30m

Yield 36 mini cakes, 36 serving(s)

Number Of Ingredients 14

1/3 cup butter or 1/3 cup margarine, softened
1/3 cup granulated sugar
1/3 cup light brown sugar, packed
1 egg
1 1/4 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1 1/4 cups fresh cranberries, coarsely chopped
1/2 cup walnuts, coarsely chopped
1 2/3 cups hershey's premier white chocolate chips, divided
2 tablespoons vegetable oil

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Steps:

  • Heat oven to 350°F
  • Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
  • Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
  • Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
  • Add milk; stir until blended.
  • Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
  • Fill muffin cups about 7/8 full with batter.
  • Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
  • Cool 5 minutes; remove from pans to wire rack.
  • Cool completely.
  • To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
  • Microwave at MEDIUM (50%) 30 seconds; stir.
  • If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
  • Drizzle white glaze over top of mini-cakes.
  • Refrigerate 10 minutes to set glaze.

Nutrition Facts : Calories 111.1, Fat 6.3, SaturatedFat 2.9, Cholesterol 11.4, Sodium 57.7, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.4

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

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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

CITRUS MINI CAKES



Citrus Mini Cakes image

These moist, bite-size muffins from Linda Terrell of Palatka, Florida are melt-in-your-mouth good. "With their appealing look, they really dress up a party table," she notes. The recipe makes a big batch, so there's plenty to please a crowd.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1-1/4 cups water
3 large eggs, room temperature
1/3 cup canola oil
3-1/2 cups confectioners' sugar
1/2 cup orange juice
1/4 cup lemon juice
Toasted chopped almonds

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Steps:

  • In a large bowl, combine cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Fill well-greased miniature muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 10-12 minutes. , Meanwhile, in a large bowl, combine confectioners' sugar and juices until smooth. Cool cakes for 2 minutes; remove from pans. Immediately dip cakes into glaze, coating well. Place top down on wire racks; sprinkle with almonds.

Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 96mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 0 fiber), Protein 1g protein.

GLAZED CRANBERRY MINICAKES



GLAZED CRANBERRY MINICAKES image

Categories     Breakfast     Bake     Muffin

Number Of Ingredients 14

1/3 cup butter or margarine, softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
1-1/4 teaspoons vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1-1/4 cups coarsely chopped fresh cranberries
1/2 cup coarsely chopped walnuts
1-2/3 cups HERSHEY'®S Premier White Chips/Vanilla Milk Chips, divided
White Glaze (recipe follows)

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Steps:

  • 1. Heat oven to 350°F. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter). 2. Beat butter, granulated sugar, brown sugar, egg and vanilla in large bowl until fluffy. Stir together flour, baking powder, baking soda and salt; gradually blend into butter mixture. Add milk; stir until blended. Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze). Fill muffin cups 7/8 full with batter. 3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely. Prepare White Glaze; drizzle over top of mini-cakes. Refrigerate 10 minutes to set glaze. White Glaze: Place remaining 1 cup HERSHEY'®S Premier White Chips/Vanilla Milk Chips in small microwave-safe bowl; sprinkle 2 tablespoons vegetable oil over chips. Microwave at HIGH (100% power) 30 seconds; stir. If necessary, microwave at HIGH additional 30 seconds or just until chips are melted when stirred.

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