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.
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 SAUCE BUNDT CAKE
I cannot remember where I found this recipe but it has been enjoyed many times. Uses whole berry cranberry sauce which gives the cake a pretty swirl effect. This works well served as a dessert or served during a brunch.
Provided by HokiesMom
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Stir in extract.
- Combine flour, baking powder, baking soda, and salt.
- Add to the creamed mixture alternately with the sour cream, beating well after each addition.
- Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
- In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
- Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
- Repeat layers two times.
- Sprinkle top with finely chopped pecans.
- Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing cake from pan onto a wire rack.
- Cool completely then place on cake plate.
- Combine icing ingredients until smooth.
- Drizzle icing over cake.
- Let set before serving.
Nutrition Facts : Calories 512.5, Fat 22.4, SaturatedFat 11.8, Cholesterol 96, Sodium 425.9, Carbohydrate 73.3, Fiber 1.7, Sugar 47.3, Protein 6.3
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
MEYER LEMON-CRANBERRY BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 13h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
- Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- 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 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 batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface 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 until smooth. Spoon over the cake.
CRANBERRY BUNDT CAKE
Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. -Lucile Cline, Wichita, Kansas From Taste of Home's Holiday & Celebrations Cookbook 2002
Provided by The Daycare Lady
Categories Dessert
Time 1h20m
Yield 12 , 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
- Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
- Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.
Nutrition Facts : Calories 505.3, Fat 22.4, SaturatedFat 11.8, Cholesterol 96, Sodium 424.5, Carbohydrate 71.5, Fiber 1.6, Sugar 45.5, Protein 6.3
CRANBERRY BUNDT CAKE
Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. -Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans., 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. Combine icing ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 381 calories, Fat 16g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 345mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
SPICED CRANBERRY BUNDT CAKE
Provided by Dorie Greenspan
Categories Cake Mixer Brunch Dessert Christmas Thanksgiving Cranberry Almond Spice Fall Winter Shower Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
- For icing:
- Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.
- Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
- ** A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online at penzeys.com.
- More info:
- Greek-style yogurt is especially thick and rich, even the reduced-fat variety.
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
APPLE CRANBERRY BUNDT CAKE
This cake is very easy to make. Looked delicious when I seen it made on TV everyone that tasted it said it was moist and yummy. The recipe comes courtsy KCRA TV and Apple Hill.
Provided by Barb G.
Categories Dessert
Time 1h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring.
- Mix together flour. salt & baking powder.
- Add the rest of the ingredients and mix together until blended, batter will be stiff.
- Spread into the prepared pan and bake for 1 hour and 15 minutes.
- Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended.
- Pour topping over and down sides of hot cake while still in pan.
- Let cool for 30 minutes before removing from pan.
- Optional; dust top with powdered sugar before serving.
Nutrition Facts : Calories 441.3, Fat 24.6, SaturatedFat 5.5, Cholesterol 38.5, Sodium 285.9, Carbohydrate 52.2, Fiber 2.1, Sugar 30.8, Protein 4.8
CRANBERRY-ORANGE BUNDT CAKE
This comes from Susanna Short's "Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens." This was one of our desserts at our holiday brunch -- absolutely lovely! I made it as six mini-bundts.
Provided by KLHquilts
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Spray one large bundt pan with baking spray and set aside.
- Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature.
- Make cake: Combine flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter with an electric mixer in a large bowl.
- Add sugar and beat until smooth.
- Add eggs and almond extract; beat until light and fluffy (about 3 minutes).
- Add dry ingredients and beat until smooth.
- Add sour cream and orange zest. Mix well.
- Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top.
- Bake 55-60 minutes, or until it passes the toothpick test.
- Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate.
- Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat.
- While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.
Nutrition Facts : Calories 326.8, Fat 15.7, SaturatedFat 9.5, Cholesterol 76.5, Sodium 372.8, Carbohydrate 43.7, Fiber 1.2, Sugar 26.5, Protein 3.9
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