GRANDMA'S CRANBERRY ORANGE CAKE
A moist, flavorful cake that is perfect for impressing company at your family's Thanksgiving feast! This recipe has been in my family for ages, and I make it every year to wide acclaim.
Provided by STACEYO
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
- In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
- Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
- Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
Nutrition Facts : Calories 407.7 calories, Carbohydrate 64.7 g, Cholesterol 31.8 mg, Fat 15 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 217.8 mg, Sugar 43.4 g
ORANGE-CRANBERRY BUNDT CAKE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
- Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
- In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
- Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.
CRANBERRY ORANGE CAKE
A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.
Provided by Bringhomethebakin'
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g
CRANBERRY-ORANGE POUND CAKE
Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
- Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
- In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.
Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g
CRANBERRY-ORANGE POUND CAKE
At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings (1-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. 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 to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.
Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY ORANGE CAKE
I saw Giada De Laurentiis prepare this cake on her show on the Food Network, before Christmas. Her recipe on their site includes a caramel walnut sauce, but she didn't do that on the show. This cake is dense, slightly moist and full of flavor. It does not rise very high. My guests all liked it and I thought it was delicious with a cup of tea.
Provided by Pesto lover
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 406.6, Fat 21.1, SaturatedFat 12.2, Cholesterol 203.5, Sodium 72.6, Carbohydrate 51.2, Fiber 1.5, Sugar 36.5, Protein 4.6
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CRANBERRY-ORANGE CAKE WITH ORANGE BUTTERCREAM RECIPE
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.
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