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.
The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.
Can I bake a bundt cake in an angel food cake pan with a removable bottom? —M.J., Spokane, Washington Yes, indeed, as long as the cake batter fills the pan about two-thirds full. To prevent leaking, wrap the bottom of the outside of the pan with aluminum foil first.
Bundt cakes are a round, one layer cake with a hole in the middle. The cake's name comes from the name of the cake pan with fluted sides that they are baked in. This special, aluminum non-stick cake pan is called a Bundt pan. These cakes are doughnut-shaped, and often drenched in icing or glaze.
Using recipes that are water based instead of milk or cream based will yield batter that has finer detail. Also avoid over-mixing the batter or too much air will form, and the cake may overflow the pan and become dry. Allowing ingredients to come to room temperature prior to mixing helps with this.
Can you bake a Bundt cake in a 13×9 pan? Yes—but don't overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You'll also need to adjust your baking time.
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. Both come in a variety of sizes, and the Bundt pan's flutes come in a range of patterns.
A tube pan is a round pan with deep sides and a hollow center tube used for baking cake, especially angel food or sponge cake.A bundt pan is similarly constructed, but has fluted sides. Often, tube pans have detachable sides, which Bundt pans do not.
Rebel bakers who flout the rules should know that using Pam on nonstick bundt pans without ruining them is all about the cleanup. First, after you've sprayed your pan with Pam and poured in your cake batter, take the time to carefully wipe off every bit of the excess Pam on the edges of the bundt pan.
The verdict: Use butter if you want to. If you have extreme concerns about your cake sticking, use shortening (which is pure fat with no water), cooking spray, or baking spray. Coconut oil or bacon fat will also work, as will clarified butter which has the milk solids removed.
This Simple Syrup Recipe is a baker's secret weapon that can be used on cakes, cupcakes, cookies (on rare occasions), and even in my co*cktails! The recipe for simple syrup is easy and can be modified in many ways. And, all you need is water and sugar to make this sweetener.
In the 1970s Pillsbury licensed the name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes. To date more than 60 million Bundt pans have been sold by Nordic Ware across North America. November 15 has been named "National Bundt Day".
Unless you have a favorite bundt cake recipe that specifies a different size, a 9.5- to 10-inch bundt pan with a 10- to 12-cup capacity can be used for most recipes. It is possible to bake a smaller bundt cake in a larger pan, but it will come out flatter.
A basic cake glaze is the perfect icing for a tube cake, Bundt cake, or coffee cake, and so versatile that you can even drizzle it over muffins, cinnamon rolls, or quick bread. It's delicious and easy to make, calling for just confectioners' (or powdered) sugar, melted butter, and milk.
Nothing Bundt Cakes is dedicated to using quality ingredients, so rest assured that you'll never find preservatives or additives in any of their desserts. Only real eggs, fresh butter, and real cream cheese make the cut, resulting in a cake that tastes just like home. Nothing Bundt Cakes are baked fresh on-site, daily.
Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.
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.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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