Best 11 Cranberry Cake With Orange Sauce Recipes

GRANDMA'S CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside.
• In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
• Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes.
• Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.

CRANBERRY CAKE WITH ORANGE GLAZE

Steps:

• Toss the cranberries in a little flour and set aside.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
• Add the cranberries and vanilla and stir until evenly combined, then put the batter into the prepared tin.
• Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the cranberry cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
• While the cake is cooling (before taking it out of the pan) put the sugar and orange juice for the glaze into a small pot. Bring to a boil then simmer for about 6 or 7 minutes or until starts to become a sticky glaze.
• (Decorative Cranberries - if you want to decorate the top with a few glazed and sugared cranberries, it's easy! Before putting the glaze on the cake, drop a few berries into the pot to cover with glaze, and remove immediately. Place the cranberries on a silicone sheet or flat plate to set. If you want sugared cranberries, simply roll them in sugar after dipping in the glaze.)
• Pour and brush the glaze over the top of the cake while it is still warm. I place a plate under the cooling rack to catch any drips
• When cool, place on a cake stand or serving plate and decorate as desired. I used glazed and sugared cranberries with 3 orange leaves.

CRANBERRY CAKE WITH ORANGE SAUCE

Steps:

• In a large bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries., Transfer to a 11x7-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack., For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange zest and extract; mix well. Serve warm sauce over cake.

CRANBERRY ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as Bundt®) with baking spray.
• Combine flour, sugar, oil, eggs, orange juice, baking powder, vanilla extract, and salt in a bowl using an electric mixer until thoroughly incorporated. Stir in cranberries and orange zest. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Remove from the oven and turn cake out onto a cooling rack; let cool for 1 hour.

UPSIDE-DOWN CRANBERRY-ORANGE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
• For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel.
• For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated.
• Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.

CRANBERRY-ORANGE SAUCE

Steps:

• Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

CRANBERRY SAUCE WITH ORANGE

Steps:

• In 2-quart saucepan, stir together water, cranberries, apple, sugar, grated orange peel and orange juice. Heat to boiling over medium heat; reduce heat.
• Simmer uncovered 10 to 15 minutes, stirring occasionally, until cranberries begin to burst and mixture is thickened. Cool completely. Store covered in refrigerator. Garnish with orange peel strips.

CRANBERRY-ORANGE SNACKING CAKE

Steps:

• Place an oven rack in the center of the oven and preheat to 350°F. Line a 13x9-inch baking dish with parchment paper, leaving an overhang on 2 long sides.
• Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Remove from heat (it will continue to darken). Set aside to cool slightly.
• Add cranberry sauce to a separate saucepan and smush and stir to break apart. Add orange and lemon juice. Cook over medium heat, stirring frequently (or whisking well if using jellied), until smooth, 2-3 minutes. Set aside to cool slightly.
• In a medium bowl, combine sugar and orange zest; use your fingers to rub the zest into the sugar until fragrant and the sugar is tinted orange. Add flour, salt, baking powder, baking soda, and cardamom to the bowl; whisk to combine.
• In a large bowl, whisk together eggs, yogurt, and vanilla until smooth. Add dry ingredients to the wet and stir to just combine; the mixture will be quite thick, like cobbler batter. Add browned butter, scraping in any browned bits from the bottom of the pot; stir to combine.
• Transfer the batter to the prepared baking dish and spread into a fairly even layer to fill the dish from corner to corner. The batter will be very stiff and not look like enough-this is ok, it will rise big time! Dollop cranberry mixture over the top in big spoonfuls and use a knife to swirl it into the batter. Even if it looks like cranberry is covering most of the top of the cake, it will rise to reveal space between the swirls.
• Bake until risen and golden brown and a cake tester inserted into the center comes out clean, 45 to 50 minutes. Let cool before using parchment overhang to remove from the pan.

CRANBERRY ORANGE CAKE

Steps:

• Preheat oven to 350°F, with rack in center of oven.
• Spray 8" cake pan with non-stick spray.
• Put cranberries in a sieve which is set over a medium sized bowl.
• Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside.
• Add cornmeal, baking powder and orange zest to flour; mix.
• In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute.
• Add vanilla and yolks and eggs, one at a time.
• Turn speed down to low and add orange juice.
• Turn off mixer and fold in cranberries, just until incorporated.
• Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes.
• Cool on wire rack for about an hour.
• Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.

CRANBERRY CAKE WITH ORANGE SAUCE

Steps:

• In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries.
• Transfer to a 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack.
• For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange peel and extract; mix well. Serve warm sauce over cake.

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.