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 cake may not rise properly, and an airy angel food or chiffon cake will stick in the intricate crevices of the pan, resulting in a messy-looking cake when you remove it. However, you can use a tube pan for recipes that call for a Bundt pan in many cases.
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.
What is a bundt cake? A bundt cake is a cake made in a bundt pan. Because of how the pan is designed, the cakes usually come out very thick and moist, without much expansion going on during the baking process to make them light and airy like other cakes.
That is a great question. Here are the directions for baking our Betty Crocker Angel Food cake mix in a 13 x 9" pan. You can use metal or glass for this recipe. Happy baking!
Do not grease the angel food cake tube pan (one in which the center tube is higher than the walls of pan and the bottom is removable.) You want the batter to cling to the side while it is rising. A greased pan will not allow the batter to rise.
Cool Off. 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.
The hole in the middle of a fluted pan allows air and heat to rise through the center of the cake, and to cook evenly. You can usually put pound cake into 2 medium loaf pans, and adjust the temperature down about 25 degrees, but it can be hit or miss to get the center cooked before the edges burn.
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.
Traditional Bundt cake pans hold 12-cups of batter, which is the perfect two-cake cake mix size. Most recipes that make 10 to 12 cups of batter will fit perfectly in most bundt cake pans.
To summarize, applesauce is a secret weapon for creating moist and healthier cakes. Its natural sweetness and moisture make it a great substitute for high-fat ingredients like oil or butter. So go ahead, embrace the power of applesauce and elevate your cakes to new levels of deliciousness!
Make sure you are using a non stick bundt pan. Do not cool your cake overnight in the pan. Pay attention to the cup size of the bundt cake and make sure the recipe you are using works.
Really, you can bake a bundt cake recipe in any pan you have on hand! Muffin tins, bread loaf pans (two would be approximately equivalent to one bundt cake recipe), a 9x13 pan, etc. With all of these, you'll need to adjust the baking time quite a bit.
Bundt pans have fluted sides and are less ideal for a chiffon cake or angel food cake, but are otherwise pretty interchangeable with tube pans, according to Lolley.
Both dense and rich with a fine crumb texture, our pound cake can be made in an angel food pan, a fluted tube cake pan, or even in loaf pans. Use the pan(s) you own or borrow one from a neighbor or friend—you won't want to miss this cake.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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