Cranberry Filled Orange Pound Cake Food

CRANBERRY ORANGE POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 9x5 loaf pan with butter.
• Prepare the dry ingredients: In a large bowl, whisk the flour, baking powder, and salt until evenly combined. Set aside.
• With a handheld mixer or a stand mixer with the paddle attachment, beat the softened butter on high speed until light and fluffy, about 1-2 minutes. Add the granulated sugar, and mix on high speed until fluffy for 1-2 minutes, scraping the sides of the bowl as needed.
• Lower to medium speed and add in the eggs, one at a time, and mix until combined. Add the Greek yogurt, vanilla extract, and the 3 teaspoons of orange zest. Mix on medium speed until combined, scraping the sides of the bowl. Don't worry if it seems like the butter is separating from the liquids, it will come together when you add the dry ingredients.
• On low speed, gradually add the prepared dry ingredients and mix until evenly combined. Do no over-mix. Add the 2 tablespoons of orange juice and mix a few more times. At this point, the batter should be a bit thick and silky. With a rubber spatula, fold in cranberries until just combined.
• Pour batter over the prepared loaf pan, and even out the top with a rubber spatula. Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out mostly clean (a few crumbs are okay). If the top is browning too quickly, cover loosely with foil. When ready, remove from oven and let it cool for 10 minutes. Then, when it's easier to handle, remove pound cake from pan and let it cool completely on a wire rack.
• Once cooled, make the glaze/icing: Whisk the icing ingredients in a bowl, adding the liquid little by little. Glazes can be finicky when you add the liquid components, so whisk the orange juice and milk gradually until you get the desired thickness.
• Pour or spread the glaze over the cooled pound cake. Enjoy!

CRANBERRY-FILLED ORANGE POUND CAKE

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.

CRANBERRY-ORANGE POUND CAKE

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.

ORANGE-CRANBERRY BUNDT CAKE

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 BUNDT CAKE

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.

CRANBERRY AND ORANGE POUND CAKE

Steps:

• FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
• In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
• Stir in the vanilla & orange zest.
• In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
• Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
• FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
• Add the butter, then bring to a boil over medium heat, stirring constantly.
• Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
• Serve warm over the cake.

CRANBERRY ORANGE POUND CAKE WITH BUTTER RUM SAUCE

Steps:

• Heat oven to 350 degrees.
• Generously grease and lightly flour 12 cup fluted tube pan.
• In large bowl, beat 2 3/4 cups sugar and 1 1/2 cups butter until light and fluffy.
• Add vanilla and orange peel.
• Add eggs 1 at a time, beating well after each addition.
• In medium bowl, combine 3 cups flour, baking powder and salt.
• Add alternately with sour cream, beating well after each addition.
• Gently stir in cranberries.
• Pour batter into greased and floured pan.
• Bake at 350 degree for 65 to 75 minutes or until toothpick inserted in center comes out clean.
• Cool 15 minutes.
• Remove from pan.
• Meanwhile, in small saucepan combine 1 cup sugar and 1 Tbsp flour.
• Stir in half-and-half and 1/2 cup butter.
• Cook over medium heat until thickened and bubbly, stirring constantly.
• Remove from heat; stir in rum.
• Serve warm sauce over cake.

ORANGE-CRANBERRY CAKE

Steps:

• Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
• In a medium bowl, sift together the flour, baking soda and baking powder.
• In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
• Mix together the yogurt and water or orange juice if using the Splenda Blend.
• Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
• Add in the cranberries, folding in to distribute throughout the batter.
• Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
• Cool cake in pan for 10 minutes until turning onto cake rack or plate.