CRANBERRY ORANGE CAKE
A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.
Provided by Bringhomethebakin'
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
- Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
- Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g
CRANBERRY-ORANGE CAKE WITH LEMON GLAZE
I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.
Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.
LEMON-OLIVE OIL CAKE WITH CRANBERRY GLAZE
"This cake is unfussy, it stays moist and the cranberries make the most gorgeous naturally colored glaze," says Molly.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
- In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
- Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
- Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.
LEMON ALMOND CAKE WITH CRANBERRY GLAZE
Steps:
- For the lemon almond cake: Preheat the oven to 350 degrees F.
- Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
- Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
- For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
- To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.
HOMEMADE CRANBERRY SAUCE - WITH ORANGE & LEMON ZEST
This is not like the traditional "open the can, slip out the solid cylindrical figure" type of cranberry sauce. Instead, this cranberry sauce is full of bright, fresh flavor...more like a gelatin salad! The fresh cranberries make this sauce a beautiful red color. You'll be proud to add this easy-to-make, shimmering dish to your holiday table.
Provided by Clever Cooking
Categories Sauces
Time 20m
Yield 6-10 serving(s)
Number Of Ingredients 6
Steps:
- Put washed cranberries into pan with water.
- Add orange and lemon zest.
- Simmer 10 minutes until berries soften.
- Sweeten to taste with sugar.
- Add gelatin to the orange and lemon juice. Mix together and add to the cranberries.
- Pour cranberry sauce into a bowl and chill completely before serving. Watch the video here: https://www.youtube.com/watch?v=2WRdEnbdSEs.
- Optional: Have a molded salad bowl? Spray with cooking spray, then pour the cranberry sauce into the bowl to chill and set. Invert the bowl on a plate to serve.
Nutrition Facts : Calories 164.6, Fat 0.2, Sodium 9, Carbohydrate 40.8, Fiber 5, Sugar 32.5, Protein 2.8
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