ORANGE-CRANBERRY BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 11
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 CAKE
My cranberry orange cake is a celebration of bright seasonal flavors that's easy to make, moist, and so festive. It's great for gifting, snacking, and holiday mornings.
Provided by Sue Moran
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
- First make the orange sugar. Put the sugar and orange zest in a food processor and process until the zest is completely incorporated. The sugar will be pale orange and moist.
- Cream the orange sugar and butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. I use my stand mixer, but you can use electric beaters if you like.
- Beat in the egg and vanilla, followed by the baking powder and salt, and keep scraping that bowl.
- Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the buttermilk, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
- Gently fold in the cranberries, making sure to get them evenly distributed.
- Spread the batter (it will be quite thick) evenly into your pan.
- Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
- Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
- Store the leftover cake in the pan on the counter covered with foil.
Nutrition Facts : Calories 230 kcal, Carbohydrate 35 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 37 mg, Sodium 213 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 3 g, ServingSize 1 serving
GRANDMA'S CRANBERRY ORANGE CAKE
A moist, flavorful cake that is perfect for impressing company at your family's Thanksgiving feast! This recipe has been in my family for ages, and I make it every year to wide acclaim.
Provided by STACEYO
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
- In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
- Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 64.7 g, Cholesterol 31.8 mg, Fat 15 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 217.8 mg, Sugar 43.4 g
CRANBERRY ORANGE CAKE
A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.
Provided by Bringhomethebakin'
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
- Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g
CRANBERRY ORANGE CAKE
Here's a bright and lovely addition for your dessert table! Mayonnaise is the secret ingredient that gives this cake its marvelous, moist texture. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat the cake mix, mayonnaise, eggs and orange juice until well blended. Transfer to two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., For filling, in a large saucepan, bring cranberry sauce and juice to a boil; cook and stir until blended. Stir in gelatin powder until dissolved. Cool slightly; transfer to a small bowl. Refrigerate for 30 minutes or until mixture begins to thicken. Fold in whipped topping and orange zest., For frosting, in a large bowl, beat cream cheese until fluffy. Add marshmallow creme and extract; beat until smooth. Beat in whipped topping., Place one cake layer on a serving plate; spread with half of the filling. Top with remaining cake layer. Spread 2 cups frosting over top and sides of cake. Spread remaining filling over top of cake to within 1 in. of edges. Pipe remaining frosting around edge of cake. Store in the refrigerator.
Nutrition Facts : Calories 460 calories, Fat 27g fat (9g saturated fat), Cholesterol 85mg cholesterol, Sodium 432mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 0 fiber), Protein 4g protein.
CRANBERRY-ORANGE POUND CAKE
At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings (1-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.
Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
ORANGE-CRANBERRY CAKE
Planning to make this for Christmas this year as it includes flavors that truly capture the season. Though the recipe is from a diabetic cookbook, it can be made with or without sugar. The use of yogurt and a parsimonious amount of butter keeps this cake moist without being too heavy. According to the source, prepared with the blend the cake has 165 calories and 26g carbs. With sugar, its 187 calories and 34g carbs. (These nutritionals are with water not orange juice.) Added note: as with most lower fat baked items, take good care not to over bake as the results quickly suffer. Better to go a minute or so less than you think the cake needs to be done.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
- In a medium bowl, sift together the flour, baking soda and baking powder.
- In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
- Mix together the yogurt and water or orange juice if using the Splenda Blend.
- Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
- Add in the cranberries, folding in to distribute throughout the batter.
- Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
- Cool cake in pan for 10 minutes until turning onto cake rack or plate.
Nutrition Facts : Calories 160.8, Fat 3.9, SaturatedFat 2.1, Cholesterol 38.9, Sodium 139, Carbohydrate 27.2, Fiber 1.4, Sugar 5.6, Protein 4.1
ORANGE-CRANBERRY GLAZED CAKE
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
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 ORANGE CAKE
I saw Giada De Laurentiis prepare this cake on her show on the Food Network, before Christmas. Her recipe on their site includes a caramel walnut sauce, but she didn't do that on the show. This cake is dense, slightly moist and full of flavor. It does not rise very high. My guests all liked it and I thought it was delicious with a cup of tea.
Provided by Pesto lover
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F, with rack in center of oven.
- Spray 8" cake pan with non-stick spray.
- Put cranberries in a sieve which is set over a medium sized bowl.
- Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
- Add cornmeal, baking powder and orange zest to flour; mix.
- In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
- Add vanilla and yolks and eggs, one at a time.
- Turn speed down to low and add orange juice.
- Turn off mixer and fold in cranberries, just until incorporated.
- Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
- Cool on wire rack for about an hour.
- Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.
Nutrition Facts : Calories 406.6, Fat 21.1, SaturatedFat 12.2, Cholesterol 203.5, Sodium 72.6, Carbohydrate 51.2, Fiber 1.5, Sugar 36.5, Protein 4.6
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ORANGE-CRANBERRY CAKE | BETTER HOMES & GARDENS
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4/5 (17)Calories 374 per serving
- Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In bowl stir together flour, oats, baking powder, soda, and salt.
- In large mixing bowl beat butter with electric mixer on medium speed for 30 seconds. Add the 1 cup sugar; beat until well combined. Add eggs; beat until well combined. Alternately add flour mixture and milk, beating on low speed after each addition until combined.
- Toss cranberries with 2 tablespoons sugar; fold into batter with orange peel. Spoon batter into prepared pan; spread evenly.
- Bake 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan. Cool on rack. Prepare Orange Glaze; spoon over cooled cake. Let stand until glaze is set. Makes 12 servings.
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