CRANBERRY ORANGE BUNDT CAKE RECIPES

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ORANGE-CRANBERRY BUNDT CAKE RECIPE | JEFF MAURO | FOOD NET…



Orange-Cranberry Bundt Cake Recipe | Jeff Mauro | Food Net… image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Total Time 1 hours 40 minutes

Cook Time 15 minutes

Yield 10 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, oil or butter, for greasing the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan
2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
2 teaspoons orange liqueur 
4 large eggs, at room temperature 
1 cup fresh cranberries 
2 cups sugar 
1 teaspoon baking powder 
1 teaspoon kosher salt 
1/2 teaspoon baking soda 
2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature

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.

WINNING CRANBERRY BUNDT CAKE RECIPE: HOW TO MAKE IT



Winning Cranberry Bundt Cake Recipe: How to Make It image

The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio

Provided by Taste of Home

Categories     Desserts

Total Time 02 hours 40 minutes

Prep Time 10 minutes

Cook Time 02 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 12

2/3 cup butter, softened
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped dried cranberries
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 402 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 407mg sodium, CarbohydrateContent 48g carbohydrate (27g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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