Cranberry Orange Walnut Tea Cakes Food

CRANBERRY ORANGE TEA CAKES

Steps:

• Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
• In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
• Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
• Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.

CRANBERRY ORANGE WALNUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. , Spoon into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

CRANBERRY-ORANGE-WALNUT TEA CAKES

Steps:

• Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
• With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
• Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

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.

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 POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

CRANBERRY TEA CAKE

Steps:

• Coarsely chop cranberries.
• Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
• Cream butter and sugar.
• Add vanilla, sour cream, and eggs; mix thoroughly.
• Sift together flour, baking soda, baking powder, and salt.
• Stir into egg mixture just until moistened.
• Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
• Spread 1/2 of cranberry mixture over the top.
• Repeat with remaining batter and cranberries.
• Bake 50-60 min at 350.
• Remove from pan and cool on rack.
• Dust with powdered sugar.

WALNUT CRANBERRY POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, syrup, orange zest and vanilla; add to creamed mixture and mix well. Combine flour and salt; gradually add to creamed mixture until blended. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine the confectioners' sugar, syrup and butter until smooth; add enough milk to achieve desired consistency. Drizzle over cake.

CRANBERRY-WALNUT BREAD

Steps:

• Preheat oven to 325 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium speed until combined. Add egg, and beat well. Gradually add flour mixture, mixing until combined (dough will appear very dry). Reduce speed to low; beat in orange zest and juice. Fold in cranberries and walnuts.
• Spread batter in prepared pan, smoothing top. Bake until a toothpick inserted in center comes out clean, 50 minutes to 1 hour (tent with foil if top is browning too quickly). Cool in pan 10 minutes; run a knife around edges of loaf, and invert onto a wire rack. Turn top side up; cool completely before slicing.