UPSIDE-DOWN CRANBERRY-ORANGE CAKE
This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 8 servings
Number Of Ingredients 16
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
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 11
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.
GRANDMA'S CRANBERRY STUFF
What could taste better than turkey and cranberry on Thanksgiving Day? My grandmother's classic recipe makes the best cranberry stuff to share with your family and friends this holiday. -Catherine Cassidy, Milwaukee, Wisconsin
Provided by Taste of Home
Yield 3 cups.
Number Of Ingredients 4
Steps:
- Cut unpeeled orange into wedges, removing any seeds, and place in a food processor. Add cranberries and sugar; pulse until chopped. Add walnuts; pulse just until combined.
Nutrition Facts : Calories 148 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
GRANDMA'S CRANBERRY ORANGE CAKE
A moist, flavorful cake that is perfect for impressing company at your family's Thanksgiving feast! This recipe has been in my family for ages, and I make it every year to wide acclaim.
Provided by STACEYO
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
- In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
- Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 64.7 g, Cholesterol 31.8 mg, Fat 15 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 217.8 mg, Sugar 43.4 g
GRANDMA'S ORANGE CAKE
Just found this recipe in my old recipe file. Grandma use to make this simple recipe to serve with tea in the afternoon. Only things on the old yellowed page are the ingredients, no directions, so I'm taking some liberty here. Think of it as an adventure . . . this is how our grandmothers use to cook!
Provided by Galley Wench
Categories Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease and flour 8" square pan.
- Sift together flour and baking soda (set aside).
- In food processor grind orange and raisins (her recipe says grind the orange and raisins).
- In separate bowl cream butter and sugar.
- Beat in eggs.
- Stir in Sour Milk.
- Add orange/raisin mixture.
- Stir in flour mixture.
- (Depending on the amount of juice in the orange you may have to adjust the flour slightly to get the right batter consistency).
- Pour into pan and bake for 30 minutes or until done (suggest checking after 25 minutes as grandma did not specify boking time).
- While cake bakes dissolve 1/4 cup orange juice with 1/2 cup sugar (either on stove or in microwave).
- Pour juice mixture over cake while hot (you may want to poke small holes in the cake).
Nutrition Facts : Calories 462.6, Fat 14.2, SaturatedFat 8.3, Cholesterol 86.4, Sodium 271.4, Carbohydrate 79.9, Fiber 1.9, Sugar 52.2, Protein 6.7
CRANBERRY ORANGE NUT SALAD (GRANDMA'S)
When my grandma was still cooking Thanksgiving dinner I always remember this, so I've picked up the ball and now I'm the one making it. Even people who don't normally want cranberry love this. I use the old fashioned metal, clamp to the edge of the counter, type of grinder to grind the cranberries, but you can use something else, perhaps a food processor. However, I do not recommend using a food processor or other type of chopper for the nuts, or celery as the quality and texture is better when they are hand chopped. When you use the orange peel (zest) make sure you are only using the orange part of the peel, and not any of the white (it's very bitter). When the cranberries are in season around Thanksgiving, I usually buy a couple of extra bags and freeze them so that I can make this anytime of year. This is great for brunches, luncheons, or in the summer, to take along to potlucks or picnics as well, it's so refreshing. You could also add a nice white wine (maybe about 1/2 cup).
Provided by Yrhaven aka Condime
Categories Sauces
Time P1D
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Wash, then grind the cranberries.
- Wash, zest & juice the orange, using as much pulp as you can gather (but remember, no white from the peel).
- Chop the celery.
- Mix cranberries, orange parts, sugar & celery, (add half of the wine now if you're using it).
- Refrigerate covered, overnight if possible (it is really not as good if you don't).
- The next day:.
- Chop the nuts.
- Make lemon Jello according to package directions, but only use 1/2 of the water that the package calls for, let partially set.
- Add cranberry mixture from previous day & nuts.
- If you are using wine, add the rest of it now.
- Transfer into appropriate serving bowl, I prefer pretty glass or crystal, especially for the holidays, (I usually use a pretty glass bowl that has a lid).
- Refrigerate covered (minimum of 2 hours or so) or until set.
- I often double this recipe, when I do this, I use 1 package of lemon Jello, & 1 package of orange Jello, or 2 packages of one or the other, and 2- 12 oz packages of cranberries, not quite doubling the rest of the ingredients.
- And finally, say a quick thanks & smile up at heaven to my Grandma Thelma, who passed away this year.
Nutrition Facts : Calories 401.3, Fat 13.2, SaturatedFat 1.1, Sodium 80.7, Carbohydrate 72.5, Fiber 4.1, Sugar 66.5, Protein 3.2
GRANDMA PIETZ'S CRANBERRY CAKE PUDDING
For generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. -Lisa Potter, Camp Douglas, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings (2 cups sauce).
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, beat butter and sugar until crumbly. Beat in egg. In another bowl, whisk flour, baking powder and salt; add to butter mixture alternately with milk, beating well after each addition. If desired, coarsely chop cranberries. Fold cranberries into batter., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., In a large saucepan, combine brown sugar, water, sugar and butter; bring to a boil over medium heat, stirring constantly to dissolve sugar. Cook and stir until slightly thickened; stir in vanilla. Serve warm with cake.
Nutrition Facts : Calories 311 calories, Fat 5g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 125mg sodium, Carbohydrate 64g carbohydrate (50g sugars, Fiber 1g fiber), Protein 3g protein.
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