Cranberry Nut Cake Food

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.

DELICIOUS CRANBERRY CAKE

Steps:

• In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
• Add butter and extract.
• Beat 2 minutes.
• Stir in flour just until combined.
• Stir in cranberries and pecans.
• Spread in greased 9"x13" pan.
• Bake at 350 F for 45-50 minutes.

CRANBERRY NUT CAKE

Steps:

• Combine cranberries, nuts, and orange peel. Set aside. Mix dry ingredients in large mixing bowl. Cut in shortening. Stir in orange juice and eggs. Fold in cranberry mixture. Spoon into two greased and floured loaf pans. Bake at 350 degrees F for 60 minutes or until wooden pick inserted in the center comes out clean. Cool 15 minutes. Recipe Source: The Melrose in Dallas, Texas

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 UPSIDE-DOWN CAKE

Steps:

• For the cranberries: Preheat the oven to 450 degrees F. Place a cooling rack in a rimmed baking sheet. Grease the bottom and sides of a 9-inch round cake pan with butter. Line the bottom of the pan with parchment and butter the parchment.
• Mix the cranberries, butter, sugar, orange zest and juice in the prepared cake pan until well coated. (The butter will start to clump up from the cold fruit, and that is okay.) Bake until the cranberries are very soft and caramelized, 40 to 45 minutes.
• For the cake: Meanwhile, beat the butter, sugar, cream, eggs, vanilla and almond extract in a large bowl with an electric mixer on medium speed until well combined. Add the flour, baking powder and salt and mix until combined.
• Reduce the oven to 350 degrees F. Pour the cake batter on top of the cranberries and smooth out the top with a rubber spatula (the juice from the cranberries will float on top of the cake a little). Tap the pan on the counter three times to evenly distribute the batter. Bake until the cake is golden brown on top and a toothpick inserted in the center comes out clean, 65 to 70 minutes.
• Cool the cake on the prepared rack for 10 minutes. Invert the cake onto the rack and remove the parchment. Put any cranberries that fall off or that stick to the pan on top of the cake. Let cool completely on the rack, about 1 hour. Brush the top with the honey and dollop whipped cream in the center of the cake before serving.

GRANDMA'S CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
• In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
• Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

CRANBERRY NUT LOAF

Steps:

• Sift flour, sugar, baking powder, salt and baking soda in a large bowl.
• Cut in butter until mixture is crumbly.
• Add egg,orange peel and orange juice all at once; stir just until mixture is evenly moist.
• Fold in cranberries and walnuts.
• Spoon into a 9 x 5 x 3 inch loaf pan.
• Bake at 350 degrees for 1 hour and 10 minutes or until toothpick inserted comes out clean.
• Remove from pan and cool on wire rack.

CRANBERRY & HAZELNUT CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. grease a deep 20cm cake tin and line with baking parchment - high enough to come 2.5cm above the top of the tin. Put the raisins, cherries, all the cranberries, orange zest and juice, and alcohol into a small pan. Bring to the boil and leave to simmer for 3 mins, until the cranberries have softened a little and most of the liquid has evaporated. Set aside to cool.
• Put the sugar, butter and vanilla in a bowl and beat with an electric mixer until pale and fluffy. Add the eggs, flour, almonds, hazelnuts and mixed spice. Whisk again until just combined, then stir through the soaked fruit and any remaining juices. Tip the cake mixture into the tin and level the top, then bake for 1 hr 20 mins, until a skewer pushed into the centre of the cake comes out clean. If the skewer has any uncooked cake mixture on it, return it to the oven for 10 mins, then check again. Leave in the tin to cool. Will freeze for 4 months wrapped in cling film then foil.

CRANBERRY COFFEE CAKE

Steps:

• Cream butter and sugar.
• Add eggs.
• Add dry ingredients alternately with sour cream to creamed mixture.
• Stir in almond extract.
• Pour 1/2 batter into greased and floured bundt pan.
• Add 1/2 cranberry sauce, spread evenly over batter
• Pour remaining batter over cranberry sauce.
• Top with remaining cranberry sauce.
• Sprinkle with pecans.
• Bake at 350°F in a preheated oven for 55 mins.
• GLAZE: Stir ingredients together well.
• Spread or drizzle Glaze on cake while cake is still warm.

CRANBERRY FRUITCAKE

Steps:

• Preheat oven to 325 degrees F, & grease a 9-inch tube baking pan with removable bottom.
• In a bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder & 1 teaspoon salt, & set aside.
• In a larger covered container, shake together 2 cups walnuts, 1 1/2 cups raisins, 1 cup cranberries & 1 tablespoon flour to coat, then set aside.
• In a large mixing bowl, beat sugar & butter on low speed until blended, then beat on high speed 2 minutes.
• On low speed, beat in eggs, brandy vanilla & the flour & baking powder & salt mixture, until well blended.
• Stir in walnut/raisin/cranberry micture, then spoon batter into prepared pan.
• Top with 3/4 cup walnut halves, & bake about 75 minutes or until a wooden pick inserted in center comes out clean.
• Remove from oven & cool in pan for 10 minutes.
• Run a small metal spatula around cake to loosen from side of pan, then invert cake onto wire rack.
• Cool completely, then melt apple jelly & brush over cake. Refrigerate.

BANANA CRANBERRY CAKE

Steps:

• In a bowl, add beaten eggs with cream cheese. With a whisk blend in brown sugar and oil, mix well.
• Stir in cinnamon, baking soda, baking powder, mashed banana and flour.
• Pour mixture into a greased 9-inch round cake pan or if making quick bread a 12 x 4 x 4-inch loaf pan. Can also use 6 mini loaf pans for mini loaves.
• Bake in 375° oven for 50 minutes checking for doneness using a knife in the center of the cake.
• Cool for 10 minutes in the pan. When cool, loosen edges and turn onto rack to completely cool.
• Slice and serve or wrap in plastic wrap and foil for freezing. This will keep in the freezer for 6 months.