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 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.
CRANBERRY-ORANGE POUND CAKE
Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.
Provided by Midnite706
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 325°F Grease and flour, or spray with baking spray with flour, 12-cup fluted tube cake pan.
- In large bowl, beat dry cake mix, dry pudding mix, water, melted butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes. Fold in cranberries. Spread in pan.
- Bake 57 to 63 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
- In 1-quart saucepan, cook all sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake.
- High Altitude (3500-6500 ft): Bake 63 to 69 minutes.
Nutrition Facts : Calories 339.1, Fat 16.4, SaturatedFat 5.6, Cholesterol 68.8, Sodium 425, Carbohydrate 45.7, Fiber 0.8, Sugar 33.2, Protein 3.2
ORANGE CRANBERRY POUND CAKE
This is a great cake. I got the recipe from a friend's grandmother. This was her annual offering for our Ornament Swap at Christmas and finally, after YEARS of begging, she gave us all the recipe.
Provided by Sherrybeth
Categories Dessert
Time 1h20m
Yield 10-14 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 9 inch bundt pan.
- In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
- Reduce speed to low and mix in eggs one at a time.
- Add vanilla and orange zest, scraping the sides of the bowl after each addition.
- Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
- Gradually add the dry ingredients to the butter mixture.
- Beat on low speed until smooth.
- DO NOT over beat.
- Fold in cranberries.
- Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
- Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
- Cool completely before serving and dust with powdered sugar if desired.
CRANBERRY-FILLED ORANGE POUND CAKE
I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. -Patricia Harmon, Baden, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined., In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.
Nutrition Facts : Calories 573 calories, Fat 22g fat (13g saturated fat), Cholesterol 147mg cholesterol, Sodium 447mg sodium, Carbohydrate 87g carbohydrate (57g sugars, Fiber 2g fiber), Protein 9g protein.
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