Orange Cranberry Bundt Cake Food

CRANBERRY-ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350. Spray one large bundt pan with baking spray and set aside.
• Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature.
• Make cake: Combine flour, baking powder, baking soda, and salt. Set aside.
• Beat the butter with an electric mixer in a large bowl.
• Add sugar and beat until smooth.
• Add eggs and almond extract; beat until light and fluffy (about 3 minutes).
• Add dry ingredients and beat until smooth.
• Add sour cream and orange zest. Mix well.
• Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top.
• Bake 55-60 minutes, or until it passes the toothpick test.
• Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate.
• Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat.
• While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.

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 BUNDT CAKE

Steps:

• Preheat oven to 350°F Grease a 12-cup Bundt pan with butter and dust with flour.
• To prepare the filling, combine cranberries, sugar, water, almond extract and orange juice in a small saucepan. Bring to a boil and cook, stirring constantly, until cranberries begin to pop and mixture thickens. Remove from heat. Set aside 10 to 12 cranberries that are intact. Allow mixture to cool to room temperature.
• To prepare the cake, combine flour, baking powder, baking soda and salt.
• Beat butter for several seconds in a large mixing bowl. Add sugar; beat until smooth. Add eggs and almond extract; beat until light and fluffy, 2 to 3 minutes. Add flour mixture; beat until smooth. Add sour cream and orange zest; mix well.
• Pour half the batter into the prepared pan. Gently spoon about two-thirds of the filling into batter, taking care not to let filling touch side of pan. Spoon remaining batter on top.
• Bake 55 to 60 minutes or until a toothpick inserted into the cake comes out clean. Cool in the pan 10 minutes before inverting onto a serving plate.
• To prepare the glaze, place orange juice, lemon juice, zests and sugar in a small saucepan. Simmer on medium heat, stirring occasionally, until the mixture thickens. Remove from heat until the cake is finished baking.
• While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the cake and stud with the reserved whole cranberries. Serves 10 to 12.

CRANBERRY ORANGE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees. Spray bundt pan with cooking spray.
• Combine cake mix, sugar,sour cream, and oil. Add eggs and mix on low speed for 1 minute. Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
• Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using).
• Pour into prepared pan, bake for 35 minutes, or until it tests done.
• Cool the cake in the pan for 20 minutes, then turn on to rack.

CRANBERRY-ORANGE BUNDT CAKE

Steps:

• Cake:
• Preheat oven to 350°F.
• Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
• Cream sugar and butter. Wisk together cornstarch and water and cream into sugar/butter mixture. Stir in milk, orange juice and orange zest.
• Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
• Fold cranberries into the batter.
• Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
• Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
• Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
• Glaze:.
• Place powdered sugar in a small bowl.
• Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained.
• Spoon evenly over warm cake.
• Garnish:.
• I sprinkled slivered almonds evenly over the freshly-glazed cake.
• I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.

ORANGE CRANBERRY BUNDT CAKE

Steps:

• Heat oven to 350°. Coat a 10" Bundt pan with cooking spray and dust with 1 tablespoons flour. In a bowl, combine remaining 3 cups flour, granulated sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, buttermilk, oil, orange juice, zest, vanilla and cranberries; stir into flour mixture and pour into pan. Bake until toothpick inserted into cake comes out clean, about 40 minutes. Let rest 15 minutes; transfer cake to wire rack and cool completely. In a bowl, mix confectioner's sugar and orange liqueur until smooth. With a skewer, poke several holes in top of cake and drizzle with glaze.

ORANGE-CRANBERRY BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).
• Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
• Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
• Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
• Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
• Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

ORANGE-CRANBERRY BUNDT CAKE

Steps:

• Heat oven to 350 degrees F. Lightly butter and flour a 12-cup bundt pan, shaking out excess flour. Set aside.
• Cake:.
• Combine butter and sugar in the bowl of a standing mixer. Cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.
• Combine 2-1/2 cups of the flour, salt and baking powder on a large sheet of waxed paper. Add half to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Toss cranberries with remaining 1 tablespoon flour, then fold into batter.
• Pour into prepared pan. Bake at 350 degrees F for 45 minutes. Reduce temperature to 325 degrees F and bake 20 minutes, or until a skewer inserted in the center comes out clean. Remove to a wire rack to cool.
• Garnish and Glaze:.
• Place beaten egg white in a small bowl. Dip cranberries and orange peel in egg white, then in granulated sugar. Let dry on a plate. In a medium-size bowl, blend confectioners' sugar and 2 tablespoons water until smooth (adding more water if too thick). Spoon over cake, allowing to drip down sides. Arrange sugared peel over cake (do not eat garnish, as consuming raw egg whites is not recommended).