Cranberry Orange Tea Cakes Recipes

Steps:

• Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
• Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

Steps:

• Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
• In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
• Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
• Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.

Steps:

• Coarsely chop cranberries.
• Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
• Cream butter and sugar.
• Add vanilla, sour cream, and eggs; mix thoroughly.
• Sift together flour, baking soda, baking powder, and salt.
• Stir into egg mixture just until moistened.
• Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
• Spread 1/2 of cranberry mixture over the top.
• Repeat with remaining batter and cranberries.
• Bake 50-60 min at 350.
• Remove from pan and cool on rack.
• Dust with powdered sugar.

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

Steps:

• Steep the tea bags in boiling water for about 5 minutes.
• Add the sugar and stir to disssolve.
• Add the hot cranberry juice and serve warm in mugs garnished with orange wedges or chill and serve over ice.

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.