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.
WINNING CRANBERRY BUNDT CAKE
The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
MEYER LEMON-CRANBERRY BUNDT CAKE
This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.
Provided by Crafty Lady 13
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
- Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
- Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
- Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
- Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
CRANBERRY LEMON CAKE
I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...
Provided by paxye
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Beat together eggs, butter, sugar and vanilla.
- Mix in Lemon zest and juice.
- Add flour and baking powder and mix well.
- Fold in cranberries.
- Pour into 9 x 9 cake pan (the batter will be thick).
- Bake at 350 degrees 40-45 minutes .
Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 82.9, Carbohydrate 29.6, Fiber 0.9, Sugar 19.4, Protein 2.1
CRANBERRY BUNDT® CAKE
I don't like fruit cake but I love this. We grew up with this every Christmas. It's a little tangy, very moist, and can be dressed up for company or kept simple if you want. It freezes well, but we've never had leftovers when there was only one cake around! (And no one has ever complained about "fruitcake"!)
Provided by Spencer & Serena
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h35m
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 54.7 g, Cholesterol 6 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 32.4 g
CRANBERRY SPLASH BUNDT CAKE
This is a festive version of the old 7-Up Cake recipe! The Cranberry Splash pop gives it a fun twist... and it is soooo good!!!
Provided by Ruby Toozday
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar together for 20 minutes.
- Add eggs, 1 at a time, beating after each addition.
- Add flour and lemon extract.
- Fold in Sierra Mist Cranberry Splash pop.
- Pour into well-greased 12-cup Bundt pan or tube pan.
- Bake at 325 degrees for 1 to 1 1/4 hours. Cool completely.
- Make Cranberry Splash Glaze by mixing powdered sugar, pop and lemon juice together.
- When cake is cooled, dribble with Cranberry Splash Glaze.
Nutrition Facts : Calories 449.2, Fat 19.1, SaturatedFat 11.4, Cholesterol 111.8, Sodium 145.1, Carbohydrate 65.7, Fiber 0.6, Sugar 47.5, Protein 4.6
CRANBERRY BUNDT CAKE
A great cake for the fall cranberry season. I always have cranberries in the freezer (I stock up in the fall) and just thaw what I need for baking anytime of the year. This cake can be glazed with your favorite sugar glaze, or make glaze with powdered sugar and orange juice.
Provided by Outta Here
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Coat a 10 cup bundt pan with non-stick cooking spray.
- Cream sugar and butter until smooth and fluffy. Beat in eggs.
- Sift dry ingredients together into a bowl.
- Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
- Stir in remaining ingredients.
- Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
- Let stand in pan 15 minutes and then turn cake out onto plate.
- Glaze if desired.
Nutrition Facts : Calories 371.6, Fat 18.6, SaturatedFat 8.5, Cholesterol 62.3, Sodium 395.6, Carbohydrate 46.9, Fiber 3, Sugar 26.5, Protein 6.3
More about "cranberry bundt cake with lemon food"
LEMON CRANBERRY BUNDT CAKE - SUCH THE SPOT
From suchthespot.com
Reviews 7Estimated Reading Time 3 mins
CRANBERRY LEMON BUNDT CAKE - ALEX GOES COCONUTS
From alexgoescoconuts.com
CRANBERRY BUNDT CAKE RECIPE (VIDEO)
From natashaskitchen.com
10 BEST CRANBERRY BUNDT CAKE RECIPES | YUMMLY
From yummly.com
MINI CRANBERRY BUNDT CAKES WITH LEMON GLAZE - OF …
From ofbatteranddough.com
CRANBERRY MEYER LEMON BUNDT CAKE - THE BAKER CHICK
From thebakerchick.com
LEMON CRANBERRY BUNDT CAKE – 3ABN RECIPES
From 3abnrecipes.org
CRANBERRY BUNDT CAKE WITH LEMON - EASY WINTER BAKES
From sewwhite.com
Ratings 5Calories 305 per servingCategory Bakes, Cakes
BEST BUNDT CAKES | ALLRECIPES
From test.element.allrecipes.com
NOTHING BUNDT CAKES LEMON RASPBERRY RECIPE - CAKENATION.NET
From cakenation.net
CRANBERRY LEMON BUNDT CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
31 MINI BUNDT CAKE RECIPES - ALL NUTRITIOUS
From allnutritious.com
CRANBERRY LEMON BUNDT CAKE — UNWRITTEN RECIPES
From unwrittenrecipes.com
LEMON CRANBERRY BUNDT CAKE WITH SUGAR CRANBERRIES - ARINA …
From arinaphotography.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love