Spiced Bundt Cake With Cream Cheese And Cranberries Recipes

SPICE BUNDT CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour a 10 to 12 cup bundt pan (or spray with a baking spray that includes flour), and refrigerate while preparing the cake.
• Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & buttermilk (or substitution). In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.
• Pour the batter into the prepared bundt pan, smooth out the top, and firmly pound the pan against the countertop several times to tap out any air bubbles. Bake in the center of the oven for 50 to 55 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
• Transfer the pan to a wire rack to cool for about 20 to 30 minutes before turning the cake out onto the rack to cool completely. Once cool, drizzle with cream cheese glaze (recipe below) if desired. Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

WINNING CRANBERRY BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

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.

CRANBERRY BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Mix together flour, sugar, baking soda, and salt for the cake in a large bowl. Add mayonnaise and cranberry sauce; mix until well combined. Add orange juice and mix well. Stir in nuts and orange zest and pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Tap the pan a few times to loosen the cake and invert carefully onto a serving plate.
• While the cake is cooling, combine cranberry sauce and orange juice for the glaze in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, for 3 minutes. Remove from the heat and allow to cool.
• Transfer cooled cranberry-orange mixture to a large mixing bowl. Gradually add powdered sugar and beat until glaze has a thin and pourable consistency; pour over cake.