Orange Cranberry Torte Recipes

ORANGE CRANBERRY TORTE

Steps:

• Preheat the oven to 350
• Spray down the pan with cooking spray and then line the bottom with parchment paper.
• Cream the butter and the cup of sugar together until fluffy.
• Add the eggs and mix until well combined.
• Add the next four ingredients and mix until just combined. Do not over mix. The batter will be sticky and that's ok.
• Spread the batter along the bottom of your prepared pan and smooth until even.
• Place the cranberries evenly over the top
• Pour the orange juice on the top of the cranberries
• Mix the cinnamon and sugar together.
• Sprinkle this mixture over the top of the cake.
• Give it a quick spray of the cooking spray on top.
• Bake for 45 minutes or until your cake tester comes out clean.
• This can be served once it's cooled, but it's better the next day (one cooled, cover and leave out at room temperature).
• This lasts a couple days on the counter and then move it to the refrigerator.
• Enjoy!

TUSCAN SUN ORANGE CRANBERRY CAKE

Steps:

• Preheat oven to 350°. Grease an 8-in. round baking pan., In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries., Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.

ORANGE-CRANBERRY NUT TARTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg until blended. Beat in orange zest, orange juice and milk. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough into 3 portions. On a lightly floured surface, shape each into a 10-in.-long roll. Wrap securely; refrigerate overnight or until firm., For filling, in a small saucepan, combine cranberry sauce, sugar and orange juice. Bring to a boil, stirring constantly; cook and stir 2 minutes. Remove from heat; cool completely. Stir in walnuts., Preheat oven to 375°. Unwrap each portion of dough and cut crosswise into 16 slices. Press onto bottoms and up the sides of greased mini-muffin cups. Fill each with 2 teaspoons cranberry mixture., Bake 8-10 minutes or until edges are light golden. Cool in pans 10 minutes. Remove to wire racks to cool completely. Drizzle with melted white chocolate; let stand until set.