Cranberry Cake With Orange Sauce Recipes

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.

Steps:

• In a large bowl, combine sugar and mayonnaise until blended. Beat in orange juice, zest and extract. Combine the flour, baking soda and salt until blended; gradually add to the sugar mixture. Stir in cranberry sauce and walnuts. , Cut parchment to fit the bottom of a 10-in. tube pan. Spray the pan and paper with cooking spray. Pour batter into prepared pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely. In a small bowl, combine icing ingredients; drizzle over cake.

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

Steps:

• Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
• Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
• Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
• In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
• In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
• Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
• Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.

Steps:

• In a large saucepan, combine the cranberries, sugar, water, Triple Sec and orange juice. Cook over medium heat until berries pop, about 15 minutes., Remove from the heat; stir in orange zest. Transfer to a small bowl. Chill until serving.

Steps:

• In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries.
• Transfer to a 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack.
• For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange peel and extract; mix well. Serve warm sauce over cake.