Spiced Cranberry Bundt Cake Food

WINNING CRANBERRY BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

SPICED BUNDT CAKE WITH CREAM CHEESE AND CRANBERRIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Whisk together all your dry ingredients in a medium bowl - the spices, flour, baking soda and salt, then set aside.
• Add the Challenge melted butter, brown sugar, molasses, porter, and eggs into a large bowl and whisk to completely combine. Then, add the dry ingredients and mix until smooth.
• Add batter into your greased bundt pan and bake for 50-60 minutes, testing for doneness with a toothpick before removing it from the oven.
• Allow the cakes to cool in the pan for 10 minutes before removing them. Once completely cool you can spoon, pipe, or dollop your cream cheese icing on top before enjoying!
• Beat together the softened butter and cream cheese on medium speed until it's smooth and somewhat fluffy.
• Scrape down the sides, then add in the powdered sugar slowly and vanilla paste.
• Add hot water one tablespoon at a time until you reach the fluidity that you prefer for glazing your cake. Then you're now prepared to frost!
• Bring water and sugar to a simmer making sure that the sugar is completely dissolved. Make sure that the simple syrup does not get too hot, otherwise your cranberries will pop open. If your syrup is too warm, set it aside and let it cool for a few moments before moving on.
• Add cranberries and let the cranberries sit in the sugar syrup for 10-15 minutes.
• Remove the cranberries from the syrup and allow them to dry on a paper towel for one to two hours. Note that you can certainly use the cranberry syrup for other purposes such as a simple syrup for cocktails - there's no need to get rid of it!
• Coat the dried berries in granulated sugar and place on top of the finished spice cake adding pomegranate seeds and flowers for additional garnish!

CRANBERRY BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans., Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.

CRANBERRY BUNDT CAKE

Steps:

• Preheat oven to 350°F
• Coat a 10 cup bundt pan with non-stick cooking spray.
• Cream sugar and butter until smooth and fluffy. Beat in eggs.
• Sift dry ingredients together into a bowl.
• Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
• Stir in remaining ingredients.
• Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
• Let stand in pan 15 minutes and then turn cake out onto plate.
• Glaze if desired.

CARROT-CRANBERRY SPICE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, beat eggs, sugar, brown sugar, oil and cranberry sauce until well blended. In another bowl, whisk flour, baking powder, baking soda, salt, nutmeg and cloves; gradually beat into cranberry mixture. Stir in carrots., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar.

CRANBERRY SAUCE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Stir in extract.
• Combine flour, baking powder, baking soda, and salt.
• Add to the creamed mixture alternately with the sour cream, beating well after each addition.
• Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
• In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
• Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
• Repeat layers two times.
• Sprinkle top with finely chopped pecans.
• Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing cake from pan onto a wire rack.
• Cool completely then place on cake plate.
• Combine icing ingredients until smooth.
• Drizzle icing over cake.
• Let set before serving.

CRANBERRY BUNDT® CAKE

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.

SPICED CRANBERRY CRISP CAKE

Steps:

• Preheat oven to 350°. For topping, in a bowl, combine 3/4 cup cake mix, butter and water; stir in pecans. For cranberry filling, in another bowl, combine cranberries, sugar, preserves and 2 tablespoons cake mix., In a third bowl, combine cream cheese, eggs, milk, pie spice and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer batter to a greased 13x9-in. pan. Spoon cranberry filling over top to within 1/2 in. of edges. Sprinkle with topping to edges of pan., Bake until a toothpick inserted in center comes out clean, 55-60 minutes. Cool in pan on a wire rack.