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 SNACKING CAKE
Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.
Provided by Kendra Vaculin
Categories Cake Dessert snack Quick & Easy Cranberry Cranberry Sauce Butter
Yield Makes one 13x9-inch cake
Number Of Ingredients 14
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.
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
CRANBERRY SNACK CAKE
This is a perfect fall treat! I make it several times per year for the teachers in my department. You'll love this one!
Provided by Roggins
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, baking powder and salt; set aside.
- Cream butter and sugar in mixing bowl until fluffy.
- Beat in eggs and vanilla.
- Add flour mixture, alternately with milk to creamed mixture.
- Stir in cranberries.
- Pour into greased 13x9 baking pan.
- Sprinkle with marshmallows; lightly press into batter.
- Top with brown sugar and pecans.
- Drizzle with butter.
- Bake at 350 for 35-40 minutes or until cake tests done.
Nutrition Facts : Calories 321.1, Fat 14.4, SaturatedFat 7, Cholesterol 58.6, Sodium 269.5, Carbohydrate 45.8, Fiber 1.4, Sugar 29.9, Protein 3.9
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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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