Cointreau Cranberry Apple Cake Food

COINTREAU MELT-IN-YOUR-MOUTH CAKE

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, oil, orange juice and Cointreau.
• Beat well for 10 minutes.
• Pour into lightly greased bundt pan.
• Bake at 350 for 45- 60 minutes until done.
• Let stand 10 minutes.
• Turn out of pan.
• While cake is baking, boil sugar, butter, orange juice and Cointreau for roughly 5 minutes.
• Pour over cake while cake is still warm.
• To serve, top each slice with fresh raspberries and a sprinkle of orange peel.

COINTREAU, CRANBERRY & APPLE CAKE

Steps:

• Pre heat oven to 180c.
• Line a 13x9x2" baking tin with silicone paper.
• In a small bowl combine craisins & cointreau and put to one side.
• In a large bowl combine eggs, egg whites, canola oil & sugar until well combined.
• Using a large metal spoon, fold in flour, apple, cointreau & craisins until JUST combined. The mixture may look too thick but the apples will release a lot of moisture when cooking. If you feel it needs thinning add a splash more cointreau.
• Spoon into lined baking tin & spread evenly.
• Bake for 40 minutes until tests done with a skewer.
• Wonderful served warm with a cold glass of milk & also freezes well.

EASY CRANBERRY AND APPLE CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

COINTREAU CRANBERRY RELISH

Steps:

• Combine one 12-ounce bag cranberries, 1 diced peeled Granny Smith apple, 1 cup sugar, 1/2 cup Cointreau or Grand Marnier, 1/2 cup water and 1/4 teaspoon each ground cinnamon and cloves in a saucepan over medium heat. Bring to a boil, then reduce the heat and simmer until the berries start to pop, about 10 minutes. Off the heat, stir in the grated zest of 1 each lemon and orange; chill.

CRANBERRY APPLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch fluted-tube pan (such as Bundt®).
• Whisk eggs, brown sugar, oil, and vanilla extract together in a bowl until smooth.
• Sift flour, baking soda, salt, cinnamon, and nutmeg together in a separate bowl; stir into egg mixture. This is a very thick mixture so use a solid spoon to mix together. Fold in apples, cranberries, and pecans until evenly incorporated. Pour batter in the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour 15 minutes.

COINTREAU PANCAKES

Steps:

• Cream the butter and sugar in a bowl then add the liqueur and orange zest and spread a little over each pancake. Fold the pancakes into quarters and arrange in a large shallow ovenproof dish. Can be chilled for up to a day ahead or freeze for up to a month. Heat oven to 190C/170C fan/gas 5.
• To make the sauce, put the citrus zests, orange juice and sugar in a pan and heat gently until the sugar dissolves. Add 2 tbsp of the liqueur. Bring to the boil then reduce the heat and cook for 7-10 mins until reduced by half. Set aside. Can be cooled and chilled a day ahead.
• Bake the pancakes, covered for 15 mins. Gently warm the sauce until syrupy then stir in a tbsp of liqueur. Drizzle the pancakes with the sauce and serve with the cream.

DELICIOUS BAKED CRANBERRY & APPLE BREAKFAST

Steps:

• Preheat oven to 350°F.
• Combine all ingredients except yogurt and through into a small baking dish.
• Bake 25 minutes.
• Serve warm or room temperature with plain yogurt on top.
• Enjoy!

ORANGE COINTREAU CAKE

Steps:

• For genoise: Preheat oven to 375°F.
• Lightly butter and flour a 9 inch cake pan.
• Beat eggs and sugar in large, heatproof bowl until well-blended.
• Place bowl over low heat and whisk mixture by hand 40 times (about 1 minute).
• Return bowl to mixer and beat until cool and quadrupled in volume.
• Gently fold in flour, then butter, do not overmix.
• Pour into prepared pan.
• Bake until cake begins to pull away from side of pan and top feels springy to the touch, 20-25 minutes.
• Invert onto rack and let cool.
• For custard: Finely grate zest off the 2 oranges; reserve oranges.
• Blend yolks, sugar, cornstarch and flour in medium bowl of mixer until smooth and lemon-coloured.
• Scald milk.
• Whisk thin stream of hot milk into yolk mixture and pour custard back into saucepan.
• Cook over low heat, stirring constantly, until thick and smooth, about 10 minutes.
• Add peel.
• Place plastic wrap directly onto surface and cool completely.
• To assemble: Cut cake into 3 even layers using a long, serrated knife.
• Brush each layer with some of the Cointreau.
• Set 1 layer on a cake plate and spread with half of custard.
• Repeat with second layer.
• Add third layer.
• Frost top and sides with whipped cream.
• Thinly slice and remove membranes from sections of reserved oranges.
• Try to make attractive pieces.
• Decorate top of cake with these if desired.
• Refrigerate until ready to serve.

EASY CRANBERRY & APPLE CAKE

Steps:

• Preheat the oven to 325 degrees.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

EASY CRANBERRY & APPLE CAKE

Steps:

• Preheat the oven to 325 degrees.
• Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt.
• Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a tooth-pick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.

CRANBERRY APPLE CAKE

Steps:

• For the cake, preheat the oven to 325 degrees F and grease and flour a 10" tube pan.
• Beat the oil, sugars and eggs in a large mixing bowl.
• Combine the next six ingredients in a separate bowl.
• Add to the wet ingredients along with the apples and cranberries, stirring until moistened.
• Spread the batter in the prepared pan.
• Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean.
• Cool for 20 minutes in the pan, then transfer to a wire rack and cool completely.
• For the frosting, heat the first three ingredients in a saucepan over medium heat, stirring until the sugar is dissolved and the mixture comes to a boil.
• Cool to room temperature.
• Add enough icing sugar to make a drizzling consistency, beating until smooth.
• Drizzle over the cake and decorate as desired.