Cranberry Orange Bundt Cake - Recipes Food and Cooking (2024)
by Mary Ellen22 Comments
Cranberry Orange Bundt Cake
I just took my first bite of this cake I made yesterday. It taunted me all day but I resisted. This cake is super moist and the cranberries in a wonderful contrast to the sweetness of the cake. I used a light glaze on the cake to add another taste of sweetness just in case there wasn’t enough. This cake almost has a pound cake texture. It will be the perfect addition to any holiday table. I served mine with a cranberry sauce that I made a few days ago. I was intending to take the cranberries out of the syrup and dry them but since I am running out of time I left it as a syrup. This cranberry syrup would also be good over pancakes, waffles or even crepes.
Also in this picture below is mymom’s fudgethat she made every year for Christmas. Also pictured are theButterscotch Balls we made for many years, except these were dipped inpeanut butter chips because I messed up the butterscotch tips melting them. I decided to dothe butterscotch tips like I do chocolate sometimes. I put the chips in the microwave for 30 seconds twice at half power and let it set in the microwave while I rolled the balls.I was thinking some of the chips would just melt like chocolate does and it would need less microwaving this way.As soon as went to stir the butterscotch chips I knew I had an issue because it acted like it was seizing. So I added a couple tablespoons of oil to it and that did it. It finished seizing the rest of the way and would not smooth out. Lesson learned. When you go to melt confectionery type chocolates, do it just before you need it. Luckily I had a bag of peanut butter chips in my cupboard or I would of wasted an hour going to the store.
Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
Cream together butter and sugar until sugar turn a lemon color, about 4 - 5 minutes. Add eggs one at a time and mix in until incorporated.
Add the orange juice and zest. Add the sour cream.
When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
Bake for 50 - 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.
Notes
I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.
The flour amount is correct. This makes a delicious cake with a tart cranberry cake.
Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.
If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.
This recipe was originally published at That's My Home. It is one of the most commented recipes on that site. The comments are still there if you want to read them. http://thatsmyhome.com/sweetspot/cranberry-orange-cake/
I would double this recipe if using a larger bundt pan.
This simple hack using a cake pan and a ramekin works just as well! Ruhlman says he simply places a glass cup or ramekin in the middle of a cake pan before pouring the batter inside.
Remember that the baking time of the cake may vary depending on the material of your bundt pan. Heavy stoneware or cast iron pans require more time in the oven, while lightweight aluminum or silicone pans bake faster. Use a wooden skewer or toothpick to check the doneness of regular round cakes in the same way.
A Bundt cake is baked in a fluted tube pan that is circular with a hole in the middle. It resembles a doughnut. Bundt cakes are deeper than regular cakes. The Bundt cake needs to be more moist than a regular cake because the cake mold heats faster than a regular round or square cake pan.
Once baked, test the cake for doneness with a long wooden skewer. We prefer these to toothpicks, which are just too short for the tall, dramatic Bundt.
Thankfully, you can use many types of cake pans for your Bundt cake recipe. You basically have two options here: make your own Bundt pan, or use a different pan altogether. Regardless of which option you choose, remember you won't get the same stylized exterior without a real Bundt pan.
Understanding the differences between these pans is paramount to producing specific cakes the way they are supposed to be enjoyed. The most apparent difference between the two is the design of the circular pan. The tube cake pan exhibits smooth sides, while the Bundt pan consists of wavy grooves.
After removing from the oven, place the pan on a wire rack and let cool; your recipe will specify the required time, usually from 10-20 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. Cooling too long in the pan will cause the cake to be damp and stick to the pan.
Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.
In order to get the European style dessert they loved, the women knew they needed a special pan with a hole in the middle. This type of pan helps bake all the batter and prevents the under-cooking of dense batter that occurs in a traditional baking pan.
Baking at a lower temperature yields a lighter crust. And not only is the crust lighter, it's more tender, as well. Notice the thicker, darker crust from the cake baked at 350°F (above left), compared to the crust from the cake baked at 325°F.
CAKE: Use the middle rack when cake is thin (1 -3 inches) to avoid the cake from burning and for a softer, fluffier texture; Position rack in the lower third of the oven for cakes that are thicker (4 inches or higher like bundt, angel food cake, or pound cakes) so that the center of the cake still sits in the center of ...
How much batter should go into a Bundt pan? Broadly speaking, a classic 10-cup pan should contain enough batter to reach the two-thirds mark, but should be no more than three-quarters full.
And "loaf pans and tube pans are a little interchangeable," says Medrich, "because they are both deep and aren't wide and expansive, but then you have to compare how much volume they hold."
THE BOTTOM LINE: Don't try baking traditional angel food or chiffon cakes in conventional cake or jelly roll pans; they will fall. WELL RISEN: A tube pan is essential for egg foam–based cakes. COLLAPSED: Angel food or chiffon cake baked in a conventional pan falls flat.
Angel cake is a light and fluffy dessert that is perfect for any occasion. Whether you are hosting a party or simply craving a sweet treat, baking an angel cake in a 9×13 pan is a great way to enjoy this classic dessert.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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