Cranberry Orange Snack Cake Food

MINI CRANBERRY ORANGE SNACK CAKE

Steps:

• Preheat your oven to 350°F. If using a toaster oven, adjust the cooking rack to the bottom position, and select the BAKE setting.
• Lightly butter a 7 x 5-inch baking dish or spray with cooking oil.
• In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a medium bowl, add the orange zest and sugar. Using a hand mixer set on low, beat the zest with the sugar until the sugar takes on a light orange color, about 30 seconds.
• Next, add the butter to the sugar mixture and beat until light and fluffy. Use a rubber spatula to scrape down the sides of the bowl.
• Beat in the egg, orange juice, and vanilla extract until smooth.
• On low speed, add the flour in two parts, alternating with the milk. Begin with the flour and end with the milk. Beat just until combined.
• Set aside a few of the cranberries, then gently fold the remaining cranberries into the batter.
• Pour the batter into the prepared pan and use a rubber spatula to smooth into an even layer. Top with reserved cranberries and sprinkle with sugar, if desired.
• Bake until the cake is golden on top, browned around the edges, and a toothpick inserted in the center comes out clean. About 20 to 25 minutes.
• Cool the cake in its pan for 20 minutes before slicing and devouring.

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 CAKE

Steps:

• Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
• First make the orange sugar. Put the sugar and orange zest in a food processor and process until the zest is completely incorporated. The sugar will be pale orange and moist.
• Cream the orange sugar and butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. I use my stand mixer, but you can use electric beaters if you like.
• Beat in the egg and vanilla, followed by the baking powder and salt, and keep scraping that bowl.
• Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the buttermilk, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
• Gently fold in the cranberries, making sure to get them evenly distributed.
• Spread the batter (it will be quite thick) evenly into your pan.
• Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
• Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
• Store the leftover cake in the pan on the counter covered with foil.

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.

CRANBERRY-ORANGE COOKIES

Steps:

• Pulse the dried cranberries and granulated sugar in a food processor until the cranberries are finely ground and the sugar turns red. Add the flour, baking powder, orange zest, salt, allspice and cloves and pulse to combine. Add the butter and pulse until the mixture looks like coarse meal.
• Combine the cranberry juice, food coloring and vanilla in a small bowl and add to the food processor along with the egg; pulse until a dough forms. Transfer the dough to a bowl, cover with plastic wrap and refrigerate until firm, about 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll heaping teaspoonfuls of dough into balls, then roll the balls in sanding sugar and arrange about 1 1/2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until the cookies are just set on top and golden on the bottom, 18 to 24 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

CRANBERRY-ORANGE SNACKING CAKE

Steps:

• Preheat the oven to 350 degrees with the rack in the middle. Brush an 8-by-8-inch square baking dish with oil.
• Make the topping: In a small bowl, combine the walnuts, brown sugar, oil, cinnamon and salt and work it together with your fingers until it is blended.
• Make the cake: In a small bowl, finely grate the zest of the oranges until you have 2 teaspoons zest. Squeeze 1/3 cup (80 milliliters) of juice from the oranges, and save whatever is left of the fruit for another use.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cloves. In another medium bowl, whisk together the just-squeezed juice, zest, maple syrup, oil and eggs. Add the dry ingredients into the wet ingredients in two batches, stirring just enough to combine but not over-mixing. Stir in the cranberries and the walnuts, then pour the batter into the baking dish.
• Sprinkle the topping over the batter and bake, 30 to 35 minutes, until the cake is nicely browned and a toothpick inserted into the center comes out clean. Let cool for 5 minutes or until warm to the touch, then cut into 12 pieces and serve.

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 SNACK CAKE

Steps:

• Combine flour, baking powder and salt; set aside.
• Cream butter and sugar in mixing bowl until fluffy.
• Beat in eggs and vanilla.
• Add flour mixture, alternately with milk to creamed mixture.
• Stir in cranberries.
• Pour into greased 13x9 baking pan.
• Sprinkle with marshmallows; lightly press into batter.
• Top with brown sugar and pecans.
• Drizzle with butter.
• Bake at 350 for 35-40 minutes or until cake tests done.