Orange Spice Cream Cheese Bundt Cake Wtih Sugared Cranberries Recipes

ORANGE SPICE CREAM-CHEESE BUNDT CAKE WITH SUGARED CRANBERRIES

Steps:

• To Make the Pound Cake
• Preheat the oven to 350 degrees F and generously mist a 10-cup Bundt pan with nonstick spray.
• Place the butter and Philadelphia Cream Cheese in a large mixing bowl, mixing together until smooth and well-blended. Add the sugar and whip on medium-high speed until very pale and fluffy (about 5 minutes). Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula after each addition. Stir in the orange juice, zest, and vanilla. Add the flour, 1 ½ cups at a time. When all the flour has been incorporated, stir in the salt, ginger, and cloves.
• Transfer the batter to the prepared Bundt. Bake for 70 to 80 minutes*, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
• Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar, and fill the center of the Bundt with sugared cranberries, for garnish.
• To Make the Sugared Cranberries:
• Place the water and sugar in a medium pot, and place over medium-low heat. Bring to a low simmer, stirring, just until the sugar is completely dissolved. Remove from heat and cool for 15 minutes.
• Toss the cranberries in the simple syrup, to coat.
• Drain the cranberries, and spread in single layer on a wire rack. Allow to dry for about 8 hours, or until no longer wet but sticky to the touch. Roll in granulated sugar, to coat. Sugared cranberries can be stored in the refrigerator, in an airtight container, for up to a week.

ORANGE-CRANBERRY BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).
• Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
• Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
• Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
• Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
• Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

CRANBERRY-ORANGE BUNDT CAKE

Steps:

• Cake:
• Preheat oven to 350°F.
• Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
• Cream sugar and butter. Wisk together cornstarch and water and cream into sugar/butter mixture. Stir in milk, orange juice and orange zest.
• Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
• Fold cranberries into the batter.
• Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
• Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
• Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
• Glaze:.
• Place powdered sugar in a small bowl.
• Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained.
• Spoon evenly over warm cake.
• Garnish:.
• I sprinkled slivered almonds evenly over the freshly-glazed cake.
• I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES

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.