Easy Orange Bundt Cake Recipe | Orange Cranberry Butter Bundt Cake With Orange Glaze
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#orangecake #bundtcake #orangecranberrycake
Cranberry-Orange Upside Down Cake
Tangy cranberries and fresh citrus take the place of pineapple in this delicious upside-down cake.
How to Make a Cranberry Orange Cake
Cranberries are available year round, but we only seem to use them for relish at Thanksgiving. My Cranberry Orange Cake is loaded with fresh cranberries and packed with orange flavor. It is so easy even a non baker like me can make it!
=== ???????????? RECIPE ===
12 cup Bunt pan
Cooking spray with flour
1 cup sour cream
2 cups sugar
1 cup butter, softened
1 tablespoon orange zest
1 tablespoon orange juice
4 large eggs
3 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups fresh cranberries, roughly chopped (3-4 pulses in a food processor)
Preheat your oven to 350 degrees. Spray the Bundt pan with cooking spray with flower and set aside.
In a large bowl, combine the flour, baking powder, salt and nutmeg. Whisk to combine.
In another large bowl (or stand mixer bowl) beat the butter, sugar, orange zest and orange juice together until light and fluffy. With the mixer on low, add one egg at a time, until well blended. Beat in the flower mixture in 3 parts, alternating with the sour cream. Stir in the cranberries, and put the batter in the pan.
Bake for 55 minutes or until a toothpick inserted comes out clean. Cool on a wire rack for 15 minutes before de-panning. Allow to fully cool, then drizzle on orange glaze. (Optional, recipe follows)
Orange Glaze:
2 tablespoons butter
2 cups confectioners sugar
2 tablespoons orange zest
2 to 4 tablespoons orange juice
In a small pan, melt the butter over low heat. Remove from the heat and stir in the orange zest and powdered sugar. Add the orange juice one tablespoon at a time until smooth and thin enough to drizzle.
Alternate Toppings:
Powered Sugar
Cream Cheese Frosting
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=== ???? CHAPTERS ===
00:00 - What to do with Cranberries?
00:37 - Welcome to Let's Celebrate TV
01:09 - About the Cranberry Orange Cake
01:36 - Dry and Wet Ingredients
03:26 - Creaming the Butter, Sugar and Wet Ingredients
04:54 - Combining the Dry Ingredients
07:25 - Filling the Cake Pan and Off to the Oven
09:24 - Out of the Oven and Orange Glaze
10:37- Tasting, Recipe Recap
12:27 - Credits and Video Recommendations
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How to make the Best Cranberry orange cake ????
Ingredients:-
2-cups fresh cranberries
3- large eggs
2- cups of sugar
12- tbsp of butter ( melted)
1/3- cup vegetable or canola oil
2-tsp of vanilla extract
1-cup buttermilk
3-cups of all purpose flour
1-tsp of baking powder
1/2-tsp of baking soda
1/2- tsp of salt
1-tbsp orange zest and the juice make for tha sauce ( it’s optional).
Make sure everything in room temperature.
Easy Cranberry Orange Cake Recipe | Christmas Recipe | HomeChefarah
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Ingredients:
1 ½ cup - Soft butter
1 tsp - Orange zest
½ tsp - Baking soda
1 tsp - Baking powder
¼ tsp - Salt
1 ½ tsp - Vanilla essence
1 packet - Cranberries (fresh)
1 cup - Butter milk
Glaze :
½ cup - Powdered sugar
3 tbsp - Orange juice
¼ tsp - Vanilla essence
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#CranberryCake #christmasdessert #HomeChefarah
White Chocolate Cranberry Pound Cake
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RECIPE:
Ingredients
For the Cake:
187 grams cake flour-sifted (it’s about 1 1/2 cups plus 3 Tablespoons cake flour before sifting but you better measure it on kitchen scale because the cake could be dense or dry if you overdo it with the flour )
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
140 grams (5 oz.) white chocolate chunk
115 grams (1/2 cup) unsalted butter-softened at room temperature
300 grams sugar ( 1 and 1/2 cups)
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 Tablespoons browned butter
Frosting:
56 grams (1/4 cup) unsalted butter-softened
112 grams (4 oz.) cream cheese-softened
1 and 1/2 cups powdered sugar (or more to make it thick enough to spread on top of the cake)
1 teaspoon vanilla extract
Garnish:
handful dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips
Instructions
Preheat the convection air oven to 325 F (if you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time)
Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
Combine cake flour, baking powder and salt and sift it three times, set aside.
In a small sauce pan over medium heat brown 2.5 Tablespoons butter until it’s nice amber color, remove the foam and set aside to cool.
Whisk the egg with vanilla extract and set aside.
Mix the butter on medium speed until it’s creamy, slowly add sugar and continue beating until it’s creamy.
Add heavy cream and mascarpone, and beat on medium speed.
Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
Add handful flour in chocolate chunks and toss them to cover evenly. Toss cranberries with a handful flour to cover them completely.
Add chocolate chunks in the batter and stir well, then gently stir in cranberries
Pour the batter into prepared loaf pan, smooth the top and gently tap the pan on working surface to remove the air bubbles.
With a butter knife draw a line down the center of the pound cake and pour browned butter into the line.
Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). If you don’t have convection air oven, baking time might be about 10 minutes longer. If the top starts browning too much tent the cake with aluminum foil
Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
Glaze:
When the cake is completely cooled prepare the glaze.
With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake.Place the cake in the fridge until the frosting is set.
Garnish:
When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
Sprinkle the cake with dried cranberries and drizzle with chocolate. (You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake)
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