SPICE BUNDT CAKE
Steps:
- Preheat oven to 350F.
- Butter and flour a 10 to 12 cup bundt pan (or spray with a baking spray that includes flour), and refrigerate while preparing the cake.
- Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & buttermilk (or substitution). In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.
- Pour the batter into the prepared bundt pan, smooth out the top, and firmly pound the pan against the countertop several times to tap out any air bubbles. Bake in the center of the oven for 50 to 55 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
- Transfer the pan to a wire rack to cool for about 20 to 30 minutes before turning the cake out onto the rack to cool completely. Once cool, drizzle with cream cheese glaze (recipe below) if desired. Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.
FOODCHANNEL EDITOR
Laced with tangy cranberries, fresh orange and aromatic spices, this Bundt® cake is perfect for winter gatherings. A simple glaze adds a festive finish. Recipe courtesy of Williams-Sonoma.
Provided by By FoodChannel Editor | February 4, 2008 9:56 pm
Time 1h5m
Yield -
Number Of Ingredients 17
Steps:
- 1 Have all the ingredients at room temperature. 2 Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a holiday tree Bundt® pan (available at "Williams Sonoma" stores); tap out excess flour. 3 To make the streusel, in a small saucepan over medium-high heat, combine the cranberries and orange juice. Bring to a simmer and cook until the liquid is nearly evaporated, about 5 minutes. Let cool, then coarsely chop the cranberries. Transfer to a small bowl, add the brown sugar and pecans and stir to combine. Set aside. 4 To make the cake, over a sheet of waxed paper, sift together the flour, cinnamon, nutmeg, cloves, baking powder and salt; set aside. 5 In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and orange zest and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. 6 Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. 7 Spoon one-third of the batter into the prepared pan and sprinkle with half of the streusel. Repeat the layering, then spoon the remaining batter on top. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. 8 Meanwhile, make the glaze: In a small saucepan over medium-high heat, combine the orange juice and granulated sugar. Heat, stirring, until the sugar is dissolved. Remove from the heat. 9 Tap the Bundt® pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. 10 Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before serving.
ORANGE CREAM CHEESE POUND CAKE
This is another recipe I've had for years and won several baking contests with. It is very easy and VERY good, especially if you like orange.
Provided by Sherrybeth
Categories Dessert
Time 2h15m
Yield 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and cream cheese together until smooth and creamy.
- Add the sugar, one cup at a time and blend well.
- Add 2 eggs; then one cup flour and blend until mixed.
- Add 2 more eggs; then another cup of flour and blend until mixed.
- Add last 2 eggs and last cup flour and blend well.
- Add salt, orange extract and orange peel and blend until well mixed.
- Grease and flour a bundt pan and pour cake dough into bundt pan.
- IN A COLD OVEN, place the cake pan and turn oven on to 300 degrees.
- Cook for 2 hours or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 620.6, Fat 32.4, SaturatedFat 19.6, Cholesterol 187.6, Sodium 303.7, Carbohydrate 75.1, Fiber 0.9, Sugar 50.6, Protein 8.1
CRANBERRY ORANGE BUNDT CAKE
Make and share this Cranberry Orange Bundt Cake recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 593.1, Fat 30.8, SaturatedFat 18.5, Cholesterol 145.7, Sodium 793.4, Carbohydrate 75.7, Fiber 2.4, Sugar 54.1, Protein 5.9
CRANBERRY BUNDT® CAKE
I don't like fruit cake but I love this. We grew up with this every Christmas. It's a little tangy, very moist, and can be dressed up for company or kept simple if you want. It freezes well, but we've never had leftovers when there was only one cake around! (And no one has ever complained about "fruitcake"!)
Provided by Spencer & Serena
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h35m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix together flour, sugar, baking soda, and salt for the cake in a large bowl. Add mayonnaise and cranberry sauce; mix until well combined. Add orange juice and mix well. Stir in nuts and orange zest and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Tap the pan a few times to loosen the cake and invert carefully onto a serving plate.
- While the cake is cooling, combine cranberry sauce and orange juice for the glaze in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, for 3 minutes. Remove from the heat and allow to cool.
- Transfer cooled cranberry-orange mixture to a large mixing bowl. Gradually add powdered sugar and beat until glaze has a thin and pourable consistency; pour over cake.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 54.7 g, Cholesterol 6 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 32.4 g
OUR 30+ BEST BUNDT CAKE RECIPES (+CRACK CAKE)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 29m
Number Of Ingredients 8
Steps:
- Mix all ingredients, pour into greased pan.
- Bake at 350°F for 50 minutes.
- Glaze or frost as desired.
Nutrition Facts : Calories 210 kcal, ServingSize 1 serving
CRANBERRY ORANGE BUNDT CAKE
Make and share this Cranberry Orange Bundt Cake recipe from Food.com.
Provided by Iwanttobemartha
Categories Dessert
Time 45m
Yield 18 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 267.1, Fat 16, SaturatedFat 3.4, Cholesterol 48, Sodium 215.9, Carbohydrate 28.4, Fiber 1.1, Sugar 20.3, Protein 3.4
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
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