GLAZED ALMOND MINI CAKES
When my husband and I honeymooned in Austria, there were little pink rum cakes that caught my eye in every bakery we'd visit, they were so pretty! When I got back I created this version inspired by them, swapping out the traditional Rum soak for an almond soak!
Provided by Molly Yeh
Categories dessert
Time 40m
Yield 16 two-in square cakes
Number Of Ingredients 23
Steps:
- Set an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease the bottom of an 8-by-12 inch metal baking pan and line the bottom with parchment. Then grease and flour the bottom and sides of the pan. Set aside.
- For the cake: sift together the flour and baking powder. Add the salt and stir to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, add 1 cup of butter and sugar and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Using a rubber spatula, scrape the bottom and sides of the bowl, as needed. Add the eggs, 1 at a time, beating on medium speed and scraping down the sides of the bowl between additions. Add the vanilla and almond extracts and beat to combine. On low speed, mix in half of the flour mixture, then mix in the milk. Mix in remaining flour mixture until just combined. Transfer the batter to the prepared pan and bake until a tester comes out clean, 18 to 20 minutes. Transfer to a rack to cool slightly, then unmold and cool completely.
- To make the cake filling, using a serrated knife, cut the cake into an 8x8-inch square. Set aside. Crumble the portion of the cake that was removed and reserve 2 1/2 cups. Add the remainder of the cake crumbs to a large mixing bowl along with the remaining 1/4 cup melted butter, jam and almonds. Mix well (your hands are the best tool here) to make a spreadable filling.
- To assemble the cake, use a serrated knife to split the cake crosswise into 2 halves. Arrange both halves so they're facing cut-side up. Brush the cake with about 2/3 of the cooled almond syrup. With a small offset spatula, gently spread the jammy filling over the entire bottom half of the cake and top with the top half of the cake, cut side down. Press gently to adhere. Flip the cake so the flat bottom is now facing up, to create a flat top. Freeze the cake until firm, 1 hour.
- With a serrated knife, cut off the rough sides on the frozen cake and cut into 16 squares. Set the cake on a cooling rack over a parchment-lined baking sheet.
- Coat the cakes 1 at a time by pouring the icing around the edges and letting it drip down to coat the sides, then fill in the top. (Set the bowl over hot water and stir if it begins to thicken before you are done.) Top with sprinkles or non pareils before the icing begins to set.
- Combine the sugar and water in a small saucepan over low heat and cook to dissolve the sugar, 2 to 3 minutes. Remove from the heat. Add the almond extract and stir to combine. Cool completely.
- Melt the chocolate chips or candy melts in a double boiler and stir until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, add the confectioner's sugar, corn syrup, hot water and vanilla. Mix on low speed until smooth. Add the melted chocolate and continue to mix to make a very smooth, pourable icing, about the consistency of molasses. Add food coloring as desired.
CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES
Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 9h50m
Yield 10
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
- Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
- Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
- Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
- Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
- While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
- Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
- Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
- In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
- Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g
ORANGE-CRANBERRY GLAZED CAKE
This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day - with coffee or tea in the morning or afternoon, or with Cognac or plum brandy after dinner. Dried cranberries add a jaunty burst of color that is especially nice for the most festive time of year. Don't worry if all the glaze doesn't stick; that is the charm of this cake.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
- Sift together flour, baking powder, baking soda and salt.
- Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
- Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
- Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
- Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 2 grams, Carbohydrate 96 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 243 milligrams, Sugar 67 grams, TransFat 0 grams
CRANBERRY POUND CAKE WITH CRANBERRY GLAZE
Scrumptious pound cake dotted with fresh tart cranberries, and topped with a rich cranberry glaze. I love cranberries, and this is a unique and delightful way to utilize them.
Provided by KitchenCraftsnMore
Categories Dessert
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Preheat oven to 350F with shelf in middle of oven.
- Butter and flour 3-quart bundt cake pan.
- In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
- Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
- Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
- Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
- strain through fine sieve, pressing hard on solids;.
- allow to cool slightly; brush on cake.
Nutrition Facts : Calories 301.6, Fat 10.5, SaturatedFat 6.2, Cholesterol 67, Sodium 130.7, Carbohydrate 50, Fiber 1.4, Sugar 36.2, Protein 3.3
GLAZED CRANBERRY MINI CAKES
Make and share this Glazed Cranberry Mini Cakes recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 30m
Yield 36 mini cakes, 36 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F
- Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
- Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy.
- Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture.
- Add milk; stir until blended.
- Stir in cranberries, walnuts and 2/3 cup white chips (reserve remaining chips for glaze).
- Fill muffin cups about 7/8 full with batter.
- Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean.
- Cool 5 minutes; remove from pans to wire rack.
- Cool completely.
- To prepare the white glaze: place remaining 1 cup white chips in small microwave-safe bowl; sprinkle vegetable oil over chips.
- Microwave at MEDIUM (50%) 30 seconds; stir.
- If necessary, microwave at MEDIUM an additional 30 seconds or just until chips are melted when stirred.
- Drizzle white glaze over top of mini-cakes.
- Refrigerate 10 minutes to set glaze.
Nutrition Facts : Calories 111.1, Fat 6.3, SaturatedFat 2.9, Cholesterol 11.4, Sodium 57.7, Carbohydrate 12.8, Fiber 0.4, Sugar 8.7, Protein 1.4
More about "glazed cranberry mini cakes food"
MINI CRANBERRY BUNDT CAKES WITH ORANGE …
From sweettoothandsass.com
5/5 (1)Calories 229 per servingCategory Kitchen
- Pre heat oven to 350°. Prepare mini bundt pan by greasing it with crisco and flour. Be sure to use enough flour so your cakes release nicely after cooling. Discard any excess flour.
- In a mixing bowl, combine one cup of confectioner's sugar with ¼ cup orange juice. Mix well until it is all combine. You can add more sugar or more juice or to your desired consistency.
GLAZED CRANBERRY MINICAKES | RECIPES
From hersheyland.com
Category TagsTotal Time 2 hrs
- Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy. Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture. Add milk; stir until blended. Stir in cranberries, walnuts and 2/3 cup white creme chips (reserve remaining chips for glaze). Fill muffin cups about 7/8 full with batter.
- Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire rack. Cool completely. Prepare White Glaze; drizzle over top of mini-cakes. Refrigerate 10 minutes to set glaze.
MINI CRANBERRY BUNDT CAKES WITH LEMON …
From ofbatteranddough.com
Estimated Reading Time 5 minsCalories 83 per servingTotal Time 23 mins
- Preheat the oven to 375 and spray a mini-bundt pan with non-stick spray. (Even if your pan has a non-stick coating, spray it with baking spray.)
- Add all the glaze ingredients to a bowl and whisk to combine. Whisk gently at first until all the powdered sugar is moistened, then whisk more vigorously until completely smooth. Keep covered until ready to use.
24 BEST CHRISTMAS CAKE IDEAS WITH RECIPES - FOOD.COM
CRANBERRY-ORANGE BUNDT CAKES RECIPE
From myrecipes.com
CRANBERRY CAKE WITH ORANGE GLAZE
From christinascucina.com
GLAZED LEMON CRANBERRY BREAD - THE COOKIE …
From thecookierookie.com
CRANBERRY BUNDT CAKE RECIPE (VIDEO)
From natashaskitchen.com
CRANBERRY ORANGE MINI BUNDT CAKES - BAKES …
From bakesbybrownsugar.com
CRANBERRY GLAZING - RECIPES - COOKS.COM
From cooks.com
GLAZED CRANBERRY LEMON CAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
CUPCAKE COOKBOOK GLAZED MINI CRANBERRY, TIRAMISU CUP CAKES
From ebay.com
CRANBERRY-ORANGE MINI-BUNDT CAKES | VERY BEST BAKING
From verybestbaking.com
GLAZED CRANBERRY MINI-CAKES - BIGOVEN.COM
From bigoven.com
ORANGE-GLAZED CRANBERRY POUND CAKE RECIPE | MYRECIPES
From myrecipes.com
GLAZED CRANBERRY MINI-CAKES RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
GLAZED CRANBERRY MINICAKES | RECIPES
From stage.hersheyland.com
CRANBERRY ORANGE BUNDT CAKE | MY BAKING ADDICTION
From mybakingaddiction.com
GLAZED CRANBERRY-ORANGE CAKE | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
PUMPKIN CRANBERRY MINI CAKES - SPRINKLE BAKES
From sprinklebakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love