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.
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.
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.
If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.
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.
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!
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.
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. Bundts now come in the shape of rosettes, castles, and even pine forests.
When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.
When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan.
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.
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.
Any cake pan or pie plate of similar size will do just fine as a substitute for a springform pan. And lining the pan with foil or parchment paper first will make it easy to gently lift the cake out when it's done.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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