CRANBERRY-ORANGE BUNDT® CAKE
I bought the cutest little 4.5-cup capacity Bundt® pan to bake smaller cakes for just me and my husband. This recipe fit perfectly in it, and was just the right amount for us. Cranberries and orange peel are finely chopped and beat into the batter, so you get those flavors throughout the cake. Decorating with the sugared cranberries is optional, but makes for a beautiful presentation.
Provided by Kim's Cooking Now
Categories Desserts Cakes Bundt Cake Recipes
Time 1h15m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with the melted shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.
- Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel, leaving behind the white bitter pitch. Place the strips of orange zest in the bowl of a food processor. Add cranberries and process until finely chopped. Set aside.
- Cream sugar and butter together in a bowl with an electric mixer until light and fluffy. Beat in egg and almond extract. Add 1 1/4 cups cake flour, baking soda, and salt and mix until just combined. Beat in buttermilk and chopped cranberries and orange zest. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.
- While cake is cooling, combine cranberries, 3 tablespoons sugar, and water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.
- Combine powdered sugar, orange juice, and orange zest in a small bowl. Drizzle glaze over the cooled cake and garnish with the sugared cranberries.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 111.6 g, Cholesterol 77.6 mg, Fat 16.6 g, Fiber 2.8 g, Protein 6.7 g, SaturatedFat 8.6 g, Sodium 419.9 mg, Sugar 70.3 g
ORANGE-CRANBERRY BUNDT® CAKE
A mixture of applesauce and coconut oil creates a light, moist crumb that mimics the buttery texture you'd expect in any good Bundt Cake--no one will realize this one's vegan.
Provided by isachandra
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 3h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).
- Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
- Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
- Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
- Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
- Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 68.7 g, Fat 8.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 6.3 g, Sodium 253.6 mg, Sugar 44.5 g
CRANBERRY-ORANGE BUNDT CAKE
This comes from Susanna Short's "Bundt Cake Bliss: Delicious Desserts from Midwest Kitchens." This was one of our desserts at our holiday brunch -- absolutely lovely! I made it as six mini-bundts.
Provided by KLHquilts
Categories Dessert
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350. Spray one large bundt pan with baking spray and set aside.
- Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature.
- Make cake: Combine flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter with an electric mixer in a large bowl.
- Add sugar and beat until smooth.
- Add eggs and almond extract; beat until light and fluffy (about 3 minutes).
- Add dry ingredients and beat until smooth.
- Add sour cream and orange zest. Mix well.
- Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top.
- Bake 55-60 minutes, or until it passes the toothpick test.
- Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate.
- Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat.
- While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.
Nutrition Facts : Calories 326.8, Fat 15.7, SaturatedFat 9.5, Cholesterol 76.5, Sodium 372.8, Carbohydrate 43.7, Fiber 1.2, Sugar 26.5, Protein 3.9
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