Tuscan Sun Orange Cranberry Cake Food

TUSCAN SUN ORANGE CRANBERRY CAKE

Steps:

• Preheat oven to 350°. Grease an 8-in. round baking pan., In a large bowl, beat sugar, oil, eggs, orange zest and juice until well blended. In another bowl, whisk flour, cream of wheat, salt and baking powder; gradually beat into oil mixture. Stir in cranberries., Transfer to prepared pan; sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 20-25 minutes., Combine glaze ingredients; pour over warm cake. Cool 10 minutes before serving. If desired, sprinkle with orange zest.

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

CRANBERRY ORANGE CAKE

Steps:

• Preheat oven to 350°F, with rack in center of oven.
• Spray 8" cake pan with non-stick spray.
• Put cranberries in a sieve which is set over a medium sized bowl.
• Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
• Add cornmeal, baking powder and orange zest to flour; mix.
• In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
• Add vanilla and yolks and eggs, one at a time.
• Turn speed down to low and add orange juice.
• Turn off mixer and fold in cranberries, just until incorporated.
• Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
• Cool on wire rack for about an hour.
• Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.

CRANBERRY ORANGE BUNDT CAKE

Steps:

• Preheat oven to 350ºF; grease and flour a Bundt pan. Sift together flour, baking powder, baking soda and salt; set aside.
• In the bowl of a stand mixer with the paddle attachment, combine together sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process until blended. Add dry ingredients and mix just until incorporated. Fold in cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
• Bake for 53 to 60 minutes in the preheated oven, or until a cake tester inserted comes out clean. Let the cake cool in the pan set over a wire rack for 30 minutes. Remove the cake from the pan and place on a serving plate; ice it.
• ICING: In a medium mixing bowl, combine icing sugar, butter, orange juice, and orange zest until smooth. Ice cake when cool and sprinkle with chopped walnuts.
• If icing is too thick, add more liquid or too thin, add more icing sugar.