ORANGE-CRANBERRY GLAZED CAKE
This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day - with coffee or tea in the morning or afternoon, or with Cognac or plum brandy after dinner. Dried cranberries add a jaunty burst of color that is especially nice for the most festive time of year. Don't worry if all the glaze doesn't stick; that is the charm of this cake.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
- Sift together flour, baking powder, baking soda and salt.
- Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
- Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
- Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
- While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
- Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.
Nutrition Facts : @context http, Calories 472, UnsaturatedFat 2 grams, Carbohydrate 96 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 243 milligrams, Sugar 67 grams, TransFat 0 grams
CRANBERRY-ORANGE CAKE WITH LEMON GLAZE
I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.
Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.
CRANBERRY-GLAZED ORANGE LAYER CAKE
Categories Fruit Dessert Bake Cranberry Orange Fall Edible Gift Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy, occasionally scraping down sides of bowl. Add egg yolks 1 at a time, beating well after each addition. Beat in orange peel, vanilla extract and orange extract. Whisk milk and yogurt in small bowl to blend. Add dry ingredients to yolk mixture in 3 additions alternately with milk mixture in 2 additions, beating well after each addition.
- Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Divide batter between pans. Smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Turn cakes out onto racks and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.)
- Place 1 cake layer, flat side up, on platter. Spread top of cake with 3/4 cup Creamy Brown Sugar Frosting. Spread 1 cup Cranberry Glaze over frosting, leaving 1/2-inch border all around cake. Top with second cake layer, flat side down; press slightly to adhere. Spread 2 cups frosting over sides of cake. Spoon remaining frosting into pastry bag fitted with medium-size star tip. Pipe decorative border around top edge of cake. Refrigerate until frosting is firm, about 1 hour. Spread remaining Cranberry Glaze over top center of cake. Chill until glaze is set. (Can be made 1 day ahead. Cover with cake dome and refrigerate.)
CRANBERRY GLAZE
Categories Berry Dessert Cranberry Fall Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/3 cups
Number Of Ingredients 4
Steps:
- Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring occasionally. Reduce heat; simmer until mixture is reduced to 2 1/3 cups, stirring occasionally, about 10 minutes. Cool to room temperature. Cover; chill overnight or up to 2 days (mixture will thicken).
CRANBERRY LAYER CAKE
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 5 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Stir in cranberries and walnuts. Transfer batter to prepared pans., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar and orange zest until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers. Freeze option: Wrap cooled cake layers, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
Nutrition Facts :
More about "cranberry glazed orange layer cake recipes"
CRANBERRY ORANGE LAYER CAKE | LIFE LOVE
From lifeloveandsugar.com
5/5 (5)Total Time 1 hr 52 minsCategory DessertCalories 967 per serving
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- p id=”instruction-step-2″ class=”p1″>2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
- p id=”instruction-step-3″ class=”p1″>3. Add the butter, oil, and sugar to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- p id=”instruction-step-4″ class=”p1″>4. Add the vanilla extract and sour cream and mix until well combined.
CRANBERRY-ORANGE CAKE WITH ORANGE …
From southernliving.com
5/5 (1)Total Time 2 hrsServings 12
- Prepare the Orange-Cranberry Cake: Preheat oven to 350°F. Grease (with butter) and flour 3 (9-inch) round cake pans; line bottom of each pan with parchment paper and lightly grease parchment paper with cooking spray. Beat butter with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. Gradually add sugar, beating on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low speed, add eggs, 1 at a time, beating just until blended after each addition.
- Place 3 cups of the flour in a medium bowl. Whisk in baking powder, cinnamon, salt, and baking soda until combined. Whisk together buttermilk and orange juice in a glass measuring cup. With mixer running on low speed, add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat in orange zest and vanilla until just combined.
- Toss together cranberries and remaining 1 tablespoon flour in a small bowl. Gently fold cranberries into batter. Divide batter evenly among prepared pans, and, using a small offset spatula, spread in even layer. Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 26 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and discard parchment paper. Cool completely on wire racks, about 1 hour.
- Meanwhile, prepare the Orange Buttercream: Beat butter, orange zest, and salt with a stand mixer fitted with paddle attachment on medium speed until creamy, 2 to 3 minutes. Whisk together vanilla, orange juice, and 5 tablespoons of the heavy cream in a small glass measuring cup. With mixer on running on low speed, gradually add powdered sugar alternately with cream mixture, beating well after each addition. Increase speed to medium, and beat until fluffy, about 30 seconds to 1 minute. If needed, add up to 1 tablespoon cream[MG1] , 1 teaspoon at a time, and beat until desired consistency is reached.
CRANBERRY CAKE WITH ORANGE GLAZE
From savingdessert.com
5/5 (4)Total Time 1 hr 15 minsCategory DessertCalories 551 per serving
- Melt butter in a small bowl. Add the flour, sugar, orange juice and zest. Mix with a fork to combine. Refrigerate until needed.
ORANGE CAKE WITH BROWN SUGAR …
From creative-culinary.com
CRANBERRY CAKE WITH ORANGE GLAZE
From christinascucina.com
CRANBERRY-ORANGE BUNDT CAKE - SOUTHERN LIVING
From southernliving.com
FAVORITE RECIPES TO MAKE WITH FRESH CRANBERRIES
From allrecipes.com
GLAZED CRANBERRY-ORANGE CAKE | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
11 ORANGE CAKE RECIPES FOR CITRUS LOVERS
From allrecipes.com
CRANBERRY GLAZED ORANGE LAYER CAKE RECIPE - EASY KITCHEN
From easykitchen.com
BREAKFAST - CRANBERRY ORANGE BUNDT CAKE WITH CAKE MIX RECIPES
From tfrecipes.net
CRANBERRY ORANGE BUNDT CAKE WITH AN ORANGE GLAZE RECIPE
From joyfulhealthyeats.com
CRANBERRY ORANGE CAKE - LIV FOR CAKE
From livforcake.com
CRANBERRY-GLAZED ORANGE LAYER CAKE – COOKING RECIPES
From cooking-recipes.org
WHAT IS A CRANBERRY ORANGE CAKE? - FOOD05.COM
From food05.com
CRANBERRY ORANGE LOAF CAKE | BAKED BY RACHEL
From bakedbyrachel.com
ORANGE GLAZED CRANBERRY BREAD - JUST IS A FOUR LETTER WORD
From justisafourletterword.com
CRANBERRY CAKE WITH ORANGE GLAZE - LAUREN KELLY NUTRITION
From laurenkellynutrition.com
CRANBERRY SAUCE BANANA BREAD | THE CAKE BOUTIQUE
From thecakeboutiquect.com
CRANBERRY ORANGE BUNDT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
You'll also love