Cranberry Orange Layer Cake 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.

UPSIDE-DOWN CRANBERRY-ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
• For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.

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-GLAZED ORANGE LAYER CAKE

Steps:

• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
• Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
• Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)

SWEET POTATO & CRANBERRY LAYER CAKE WITH ORANGE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees F.
• Prick potatoes and roast until soft, about 1 hour.
• Let cool, and then peel and mash.
• Measure 2 cups mashed potatoes and reduce oven to 350.
• Butter and flour 2 9 inch cake pans.
• Line bottom with parchment.
• Sift flour and next 6 ingredients together in a bowl.
• In large bowl whisk together oil and sugars til smooth.
• Whisk in one egg at a time, then add potatoes.
• Whisk in flour in 3 additions.
• Stir in cranberries and walnuts.
• Divide cake mixture into the 2 pans and bake for 30 minutes until a toothpick in the center comes out clean.
• Cool completely on wire racks.
• For the Frosting: Use an electric mixer to beat cream cheese and butter til fluffy.
• Add powdered sugar, then orange juice and vanilla.
• Place one cake on platter flat side up and frost top.
• Place next layer on top, with its flat side down.
• Frost entire cake and use extra walnuts and cranberries to garnish as a ring around the top of the cake.
• Chill at least 2 hours to set the cake.

CRANBERRY-ORANGE CAKE WITH LEMON GLAZE

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.

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 SNACK CAKE

Steps:

• Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

CRANBERRY CAKE WITH ORANGE SAUCE

Steps:

• In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries., Transfer to a 11x7-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack., For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange zest and extract; mix well. Serve warm sauce over cake.

WHITE CHOCOLATE LAYER CAKE WITH CRANBERRY FILLING

Steps:

• FILLING:.
• In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
• Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
• Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
• CAKE:.
• Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
• In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
• In a medium bowl, combine flour, baking powder, and salt, set aside.
• In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
• Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
• Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
• Spread batter in the prepared cake pans.
• Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
• Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
• FROSTING:.
• In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
• Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
• Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
• ASSEMBLY:.
• Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
• Top with the second layer; spread with one-third of the filling.
• Top with the third layer; spread with the remaining filling.
• Top with the fourth layer, cut side down.
• Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
• Makes 16 servings.