CRANBERRY-ORANGE BUNDT® CAKE
I bought the cutest little 4.5-cup capacity Bundt® pan to bake smaller cakes for just me and my husband. This recipe fit perfectly in it, and was just the right amount for us. Cranberries and orange peel are finely chopped and beat into the batter, so you get those flavors throughout the cake. Decorating with the sugared cranberries is optional, but makes for a beautiful presentation.
Provided by Kim's Cooking Now
Categories Desserts Cakes Bundt Cake Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.
- Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.
- Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.
- While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.
- Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 111.6 g, Cholesterol 77.6 mg, Fat 16.6 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 419.9 mg, Sugar 70.3 g
ORANGE SPICE CREAM-CHEESE BUNDT CAKE WITH SUGARED CRANBERRIES
Steps:
- To Make the Pound Cake
- Preheat the oven to 350 degrees F and generously mist a 10-cup Bundt pan with nonstick spray.
- Place the butter and Philadelphia Cream Cheese in a large mixing bowl, mixing together until smooth and well-blended. Add the sugar and whip on medium-high speed until very pale and fluffy (about 5 minutes). Add the eggs, one at a time, scraping the sides and bottom of the bowl with a silicone spatula after each addition. Stir in the orange juice, zest, and vanilla. Add the flour, 1 ½ cups at a time. When all the flour has been incorporated, stir in the salt, ginger, and cloves.
- Transfer the batter to the prepared Bundt. Bake for 70 to 80 minutes*, or until a bamboo skewer inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool in the pan for 20 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar, and fill the center of the Bundt with sugared cranberries, for garnish.
- To Make the Sugared Cranberries:
- Place the water and sugar in a medium pot, and place over medium-low heat. Bring to a low simmer, stirring, just until the sugar is completely dissolved. Remove from heat and cool for 15 minutes.
- Toss the cranberries in the simple syrup, to coat.
- Drain the cranberries, and spread in single layer on a wire rack. Allow to dry for about 8 hours, or until no longer wet but sticky to the touch. Roll in granulated sugar, to coat. Sugared cranberries can be stored in the refrigerator, in an airtight container, for up to a week.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPICED CRANBERRY BUNDT CAKE
Provided by Dorie Greenspan
Categories Cake Mixer Brunch Dessert Christmas Thanksgiving Cranberry Almond Spice Fall Winter Shower Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 21
Steps:
- For cake:
- Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
- Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
- For icing:
- Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. DO AHEAD: Can be made 3 days ahead. Cover with cake dome and store at room temperature.
- Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
- ** A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online at penzeys.com.
- More info:
- Greek-style yogurt is especially thick and rich, even the reduced-fat variety.
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