Cranberry Orange Bundt Cake Food

ORANGE CRANBERRY BUNDT CAKE

Steps:

• Heat oven to 350°. Coat a 10" Bundt pan with cooking spray and dust with 1 tablespoons flour. In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, oil, orange juice, zest, vanilla and cranberries; stir into flour mixture and pour into pan. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely. In a bowl, mix confectioner's sugar and orange liqueur until smooth. With a skewer, poke several holes in top of cake and drizzle with glaze.

ORANGE CRANBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350 F and place the rack in the lower third.
• To make the cake, first sift together the flour, corn starch, baking powder, baking soda, and salt, then set aside.
• In a large mixing bowl cream softened butter for 1 minute, then add sugar and cream together for another 4-5 minutes.
• Next, add eggs and vanilla and mix to combine. Add orange zest and juice and mix to combine.
• First, add half of flour mixture and mix to combine. Add sour cream and mix well. Finally, mix in remaining flour mixture.
• Using a rubber spatula, fold in cranberries.
• Generously grease 9-inch (10-12 cups volume) fluted bundt pan with BAKING spray and set aside. (read the instructions in the post How to Prevent Bundt Cakes from Sticking to The Pan)
• Spread the batter in prepared pan. Make a few wobbles to distribute the batter evenly.
• Bake 45-60 minutes, or until the toothpick inserted in the cake comes out clean with a few moist crumbs attached. Baking time might vary depending on the type of pan you use.
• Cool the cake for 10 minutes in the pan, then invert on a rack to cool completely.

CRANBERRY-ORANGE BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.
• Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.
• Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.
• While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.
• Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.

GLUTEN FREE CRANBERRY ORANGE BUNDT CAKE

Steps:

• Pre-heat oven to 350 degrees and generously spray a bundt pan with non-stick spray.
• In a small bowl, combine 1 tablespoon gluten free flour, the ground cinnamon, and the light brown sugar. Set aside.
• In a medium bowl, whisk together 3 cups gluten-free flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
• Add the granulated sugar and orange zest to the bowl of a stand mixer fitted with the paddle attachment. Use your fingers to rub the zest into the sugar to release the natural oils. Then add the butter to the bowl and cream the butter and sugar together until light and fluffy.
• Beat in vanilla extract and orange extract. Add the eggs one at a time, beating after each addition.
• Mix in 1/3 of the flour mixture followed by half the sour cream. Mix in another 1/3 of the flour until mostly combined and then the other half of the sour cream. Mix in the remaining flour mixture until combined.
• Add 1/3 of the batter to the prepared bundt pan and spread evenly over the bottom. Evenly sprinkle the batter with 1/2 of the brown sugar mixture and 1 1/4 cup of the cranberries.
• Add another 1/3 of the batter and gently spread evenly around the pan over the cranberries. Evenly spread the rest of the brown sugar mixture and cranberries over the batter.
• Spread the remaining batter over the cranberries and smooth out the top. Bake at 350 degrees for 1 hour or until cake tester comes out clean.
• Cool in the pan on a wire rack for 30 min. then invert the cake on the wire rack, let it sit for 1 minute then remove the pan. Cool completely before transferring to a cake stand and icing.
• Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined.
• Add the pinch of salt, powdered sugar, vanilla extract, and 2 tablespoons of heavy cream to the bowl. Mix on medium-low until combined, scraping down the bowl as needed. Add additional cream 1 tablespoon at a time, as needed, to reach your desired spreading consistency.
• Spread the icing over the bundt. Serve at room temperature.

CRANBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350°F. Whisk together baking powder, 2 ¾ cups of the cake flour, and ¾ teaspoon of the salt in a large bowl; set aside.
• Combine butter, granulated sugar, and brown sugar in the bowl of stand mixer fitted with the paddle attachment. Beat on medium speed until well combined and mixture starts to become fluffy and lighter in color, about 2 minutes, scraping down sides and bottom of bowl as needed. Add eggs, 1 at a time, and beat on low speed just until incorporated. Beat in sour cream, vanilla, 1 tablespoon of the orange liqueur, and 1 teaspoon of the orange zest. Gradually add flour mixture to butter mixture, and beat on low speed just until combined. Toss frozen cranberries with remaining ¼ cup cake flour in a medium bowl, and fold into cake batter. Coat a 10-inch Bundt pan generously with baking spray. Spoon batter into prepared pan, and spread evenly. Bake in preheated oven until cake is golden brown and a wooden pick inserted in center comes out clean, 45 to 55 minutes. Cool cake in pan on a wire rack 15 minutes. Loosen sides of cake with an offset spatula; invert cake onto wire rack, and cool completely, about 1 hour.
• Meanwhile, whisk together powdered sugar, 1 tablespoon orange juice, and remaining 1 tablespoon orange liqueur, 1 teaspoon orange zest, and ⅛ teaspoon salt in a medium bowl. Add remaining 1 tablespoon orange juice, if necessary, 1 teaspoon at a time, for desired consistency. Spoon glaze over top of cooled cake.

CRANBERRY ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease a 12-cup Bundt pan with butter and dust with flour.
• To prepare the filling, combine cranberries, sugar, water, almond extract and orange juice in a small saucepan. Bring to a boil and cook, stirring constantly, until cranberries begin to pop and mixture thickens. Remove from heat. Set aside 10 to 12 cranberries that are intact. Allow mixture to cool to room temperature.
• To prepare the cake, combine flour, baking powder, baking soda and salt.
• Beat butter for several seconds in a large mixing bowl. Add sugar; beat until smooth. Add eggs and almond extract; beat until light and fluffy, 2 to 3 minutes. Add flour mixture; beat until smooth. Add sour cream and orange zest; mix well.
• Pour half the batter into the prepared pan. Gently spoon about two-thirds of the filling into batter, taking care not to let filling touch side of pan. Spoon remaining batter on top.
• Bake 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan 10 minutes before inverting onto a serving plate.
• To prepare the glaze, place orange juice, lemon juice, zests and sugar in a small saucepan. Simmer on medium heat, stirring occasionally, until the mixture thickens. Remove from heat until the cake is finished baking.
• While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the cake and stud with the reserved whole cranberries. Serves 10 to 12.

CRANBERRY ORANGE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees. Spray bundt pan with cooking spray.
• Combine cake mix, sugar,sour cream, and oil. Add eggs and mix on low speed for 1 minute. Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
• Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using).
• Pour into prepared pan, bake for 35 minutes, or until it tests done.
• Cool the cake in the pan for 20 minutes, then turn on to rack.

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 ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350ºF; grease and flour a Bundt pan. Sift together flour, baking powder, baking soda and salt; set aside.
• In the bowl of a stand mixer with the paddle attachment, combine together sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process until blended. Add dry ingredients and mix just until incorporated. Fold in cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
• Bake for 53 to 60 minutes in the preheated oven, or until a cake tester inserted comes out clean. Let the cake cool in the pan set over a wire rack for 30 minutes. Remove the cake from the pan and place on a serving plate; ice it.
• ICING: In a medium mixing bowl, combine icing sugar, butter, orange juice, and orange zest until smooth. Ice cake when cool and sprinkle with chopped walnuts.
• If icing is too thick, add more liquid or too thin, add more icing sugar.

FOODCHANNEL EDITOR

Steps:

• 1 Have all the ingredients at room temperature. 2 Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a holiday tree Bundt® pan (available at "Williams Sonoma" stores); tap out excess flour. 3 To make the streusel, in a small saucepan over medium-high heat, combine the cranberries and orange juice. Bring to a simmer and cook until the liquid is nearly evaporated, about 5 minutes. Let cool, then coarsely chop the cranberries. Transfer to a small bowl, add the brown sugar and pecans and stir to combine. Set aside. 4 To make the cake, over a sheet of waxed paper, sift together the flour, cinnamon, nutmeg, cloves, baking powder and salt; set aside. 5 In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and orange zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. 6 Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. 7 Spoon one-third of the batter into the prepared pan and sprinkle with half of the streusel. Repeat the layering, then spoon the remaining batter on top. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. 8 Meanwhile, make the glaze: In a small saucepan over medium-high heat, combine the orange juice and granulated sugar. Heat, stirring, until the sugar is dissolved. Remove from the heat. 9 Tap the Bundt® pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. 10 Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before serving.

CRANBERRY-ORANGE BUNDT CAKE

Steps:

• Cake:
• Preheat oven to 350°F.
• Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
• Cream sugar and butter. Wisk together cornstarch and water and cream into sugar/butter mixture. Stir in milk, orange juice and orange zest.
• Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
• Fold cranberries into the batter.
• Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
• Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
• Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
• Glaze:.
• Place powdered sugar in a small bowl.
• Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained.
• Spoon evenly over warm cake.
• Garnish:.
• I sprinkled slivered almonds evenly over the freshly-glazed cake.
• I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.