Cranberry Orange Cake With Powder Sugar Dusting Food

CRANBERRY ORANGE LAYER CAKE

Steps:

• Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
• p id="instruction-step-2″ class="p1″>2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
• p id="instruction-step-3″ class="p1″>3. Add the butter, oil, and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• p id="instruction-step-4″ class="p1″>4. Add the vanilla extract and sour cream and mix until well combined.
• p id="instruction-step-5″ class="p1″>5. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• p id="instruction-step-6″ class="p1″>6. Add half of the dry ingredients to the batter and mix until mostly combined.
• p id="instruction-step-7″ class="p1″>7. Combine the fresh orange juice, orange zest and buttermilk then slowly add the mixture to the batter and mix until well combined.
• p id="instruction-step-8″ class="p1″>8. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• p id="instruction-step-9″ class="p1″>9. Toss the cranberries with 1/2 a tablespoon of flour and gently toss to combine, then add the cranberries to the cake batter and fold to combine.
• p id="instruction-step-10″ class="p1″>10. Divide the batter evenly between the cakes pans and bake for 28-32 minutes, or until a toothpick comes out with a just few crumbs.
• p id="instruction-step-11″ class="p1″>11. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.
• p id="instruction-step-12″ class="p1″>12. To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
• p id="instruction-step-13″ class="p1″>13. Add about half of the powdered sugar and mix until well combined and smooth.
• p id="instruction-step-14″ class="p1″>14. Add the vanilla extract and orange zest and mix until well combined.
• p id="instruction-step-15″ class="p1″>15. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes.
• p id="instruction-step-16″ class="p1″>16. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed.
• id="instruction-step-17″ class="p1″>17. Place the first cake on a serving plate or a cardboard cake round.
• id="instruction-step-18″ class="p1″>18. Spread about 1 cup of frosting evenly on top of the cake.
• id="instruction-step-19″ class="p1″>19. Add the second layer of cake and another cup of frosting.
• id="instruction-step-20″ class="p1″>20. Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. To make the line pattern in the side of the cake, use a 9 inch offset spatula to create the waves on the cake. Start at the bottom and move upward for each one.
• id="instruction-step-21″ class="p1″>21. Pipe shells of frosting on the top edge of the cake and decorate with orange slices and cranberries, if desired.

CRANBERRY ORANGE CAKE

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.

TUSCAN SUN ORANGE CRANBERRY CAKE

Steps:

• Preheat oven to 350°. Grease an 8-in. round baking pan., In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries., Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.

CRANBERRY ORANGE CAKE WITH POWDER SUGAR DUSTING

Steps:

• Preheat oven to 360F
• Butter a 9×13 baking dish
• Either using a knife or food processor( I use my mini food processor by Cusinart) chop or pulse the cranberries a bit to rough chop them and set aside
• In large bowl add flour, sugar, baking powder, orange zest, orange juice, eggs, milk, and oil
• *special note: buy 2 oranges if the first one is not very juicy I would add another half orange
• Beat with a hand mixer until thoroughly mixed together, about 3 to 4 minutes
• Add your chopped cranberries and mix just until incorporated
• Pour batter into the buttered baking dish and bake for about 25 minutes or until toothpick comes out clean in the center
• Allow to cool for 30 minutes before cutting and serving with powdered sugar

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.

CRANBERRY ORANGE CAKE

Steps:

• Preheat oven to 350°F, with rack in center of oven.
• Spray 8" cake pan with non-stick spray.
• Put cranberries in a sieve which is set over a medium sized bowl.
• Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
• Add cornmeal, baking powder and orange zest to flour; mix.
• In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
• Add vanilla and yolks and eggs, one at a time.
• Turn speed down to low and add orange juice.
• Turn off mixer and fold in cranberries, just until incorporated.
• Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
• Cool on wire rack for about an hour.
• Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.

CRANBERRY-ORANGE SNACKING CAKE

Steps:

• Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
• Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
• Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
• In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
• In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
• Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
• Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.