Best 20 Cranberry Orange Cake Recipes

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Welcome to the world of culinary delights! In this article, we embark on a delectable journey to find the best recipe for a tantalizing Cranberry Orange Cake. This tantalizing treat is a perfect blend of sweet and tangy flavors, with a moist and fluffy texture that will leave you craving for more. Whether you're a seasoned baker or a novice in the kitchen, we've got you covered. Join us as we explore a variety of recipes, each with its unique twist on this classic dessert. From simple and straightforward to elaborate and decadent, we'll help you find the perfect Cranberry Orange Cake recipe that suits your taste and skill level. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together!

Let's cook with our recipes!

ORANGE-CRANBERRY BUNDT CAKE



Orange-Cranberry Bundt Cake image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 11

Nonstick cooking spray, oil or butter, for greasing the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for flouring the pan
2 1/2 tablespoons orange zest plus 3/4 cup fresh orange juice (from about 2 oranges)
2 teaspoons orange liqueur
4 large eggs, at room temperature
1 cup fresh cranberries
2 cups sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
  • Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
  • In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
  • Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

CRANBERRY ORANGE CAKE



Cranberry Orange Cake image

A yummy fall cranberry cake with a hint of orange! Dust with powdered sugar, if desired.

Provided by Bringhomethebakin'

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 orange, zested

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.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 60.3 g, Cholesterol 62 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.4 g, Sodium 242.6 mg, Sugar 36.5 g

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings (1-1/2 cups sauce).

Number Of Ingredients 16

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
VANILLA BUTTER SAUCE:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.

Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

Cake mix and instant pudding mix speed the prep of this irresistibly rich crimson-studded pound cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h35m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 cup water
1/2 cup butter or margarine, softened
1 to 2 teaspoons grated orange peel
4 eggs
1 1/2 cups fresh or frozen cranberries, chopped (do not thaw frozen cranberries)
Powdered sugar, if desired
1 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup orange juice
1/2 cup butter or margarine

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, pudding mix, water, softened butter, orange peel and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly, then on medium speed 2 minutes, scraping bowl occasionally. Fold in cranberries. Spread in pan.
  • Bake 57 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely, about 1 hour. Sprinkle with powdered sugar.
  • In 1-quart saucepan, cook sauce ingredients over medium heat about 4 minutes, stirring constantly, until thickened and bubbly. Serve warm or cool sauce with cake. Store cake loosely covered at room temperature and sauce covered in refrigerator.

Nutrition Facts : Calories 200, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 17 g, TransFat 0 g

CRANBERRY-ORANGE SNACKING CAKE



Cranberry-Orange Snacking Cake image

Use a can of leftover cranberry sauce from Thanksgiving to make the jam swirl topping of this simple cake. It's perfect for breakfast or as an afternoon snack.

Provided by Kendra Vaculin

Categories     Cake     Dessert     snack     Quick & Easy     Cranberry     Cranberry Sauce     Butter

Yield Makes one 13x9-inch cake

Number Of Ingredients 14

½ cup (1 stick) unsalted butter, cut into 2-inch pieces
1 14-oz. can cranberry sauce, jellied or whole berry
3 Tbsp. orange juice
1 Tbsp. orange zest
1 Tbsp. lemon juice
1¼ cup (250 g) granulated sugar
2½ cups (320 g) all-purpose flour
1 tsp. kosher salt
½ tsp. baking powder
¾ tsp. baking soda
½ tsp. ground cardamom
3 large eggs
1½ cups (320 g) plain whole-milk Greek yogurt
1 tsp. vanilla extract

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.

GRANDMA'S CRANBERRY ORANGE CAKE



Grandma's Cranberry Orange Cake image

A moist, flavorful cake that is perfect for impressing company at your family's Thanksgiving feast! This recipe has been in my family for ages, and I make it every year to wide acclaim.

Provided by STACEYO

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 2h

Yield 12

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 cup white sugar
⅓ cup orange juice
2 eggs
1 cup buttermilk
2 tablespoons cranberry-flavored liqueur
¾ cup vegetable oil
1 cup chopped dates
1 cup fresh cranberries
2 tablespoons grated orange zest
1 cup orange juice
¾ cup white sugar

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.

Nutrition Facts : Calories 407.7 calories, Carbohydrate 64.7 g, Cholesterol 31.8 mg, Fat 15 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 2.6 g, Sodium 217.8 mg, Sugar 43.4 g

CRANBERRY ORANGE CREAM CHEESE POUND CAKE RECIPE - (3.9/5)



Cranberry Orange Cream Cheese Pound Cake Recipe - (3.9/5) image

Provided by cecelia26_

Number Of Ingredients 16

CAKE:
2 sticks unsalted butter, room temperature, 8 ounces
1 (8-ounce) package cream cheese, room temperature
1 1/2 cups sugar
Zest of 2 oranges
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
Dash of salt
2 cups cranberries, fresh or frozen, roughly chopped
ORANGE GLAZE:
1 1/2 cups confectioner's sugar
2 tablespoons melted butter
Zest of 1 orange
1/4 cup freshly squeezed orange juice

Steps:

  • Preheat oven to 350°F. Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries. Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature. Orange Glaze: Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.

CRANBERRY CAKE WITH ORANGE SAUCE



Cranberry Cake with Orange Sauce image

I love the tart cranberry flavor of this cheery cake. Served with a warm citrus sauce, it makes a wonderful treat to share at get-togethers with family and friends. -Shirley Dehler of Columbus, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 17

2 tablespoons butter
1 cup sugar
1 teaspoon vanilla extract
2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup 2% milk
2 cups fresh or frozen cranberries
ORANGE SAUCE:
3/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1-1/2 cups water
3 tablespoons orange juice
4 teaspoons butter
1-1/2 teaspoons grated orange zest
1/4 teaspoon orange extract

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.

Nutrition Facts : Calories 233 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 250mg sodium, Carbohydrate 49g carbohydrate, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-ORANGE SNACK CAKE



Cranberry-Orange Snack Cake image

This recipe contains so many great holiday flavors, including pecans, orange, and cranberry, without the post-holiday guilt! I also love the cream cheese icing that really takes this cake over the top. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 24 servings.

Number Of Ingredients 14

1 cup packed light brown sugar
1/2 cup butter, melted
1/2 cup egg substitute
1/2 cup unsweetened applesauce
2 teaspoons grated orange zest, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup dried cranberries
1/2 cup white baking chips
8 ounces reduced-fat cream cheese
1 cup confectioners' sugar
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350°. Coat a 13x9-in. baking pan with cooking spray., In a large bowl, beat brown sugar, melted butter, egg substitute, applesauce, 1 teaspoon orange zest and vanilla until well blended. In another bowl, whisk flour, baking powder and salt; gradually beat into brown sugar mixture. Stir in cranberries and baking chips., Transfer batter to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack., In a small bowl, beat cream cheese and confectioners' sugar until blended. Beat in remaining orange zest. Spread over cake. Sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts : Calories 198 calories, Fat 9g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 122mg sodium, Carbohydrate 27g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CAKE MIX CRANBERRY ORANGE MUFFINS



Cake Mix Cranberry Orange Muffins image

Our tasters went nuts for these muffins - they're moist, fragrant, and put big old bakery muffins to shame. The orange zest in the glaze kicks up the orange flavor without adding extra acidity.

Provided by Food Network Kitchen

Time 1h50m

Yield 12 (makes 12 muffins)

Number Of Ingredients 10

Nonstick cooking spray
1 cup toasted whole skin-on almonds
1 box yellow cake mix for two 9-inch rounds
1/2 cup plain whole milk yogurt
2 large eggs
1/3 cup vegetable oil
3/4 teaspoon zest and 2 tablespoons juice from 1 orange
1 cup dried cranberries
1 cup confectioners' sugar
2 1/2 tablespoons hot water

Steps:

  • Preheat the oven to 350 degrees F. Lightly coat the top and inside cups of a 12-cup muffin pan with nonstick cooking spray.
  • Put 1/4 cup almonds in the bowl of a food processor. Process until very fine and the nuts are the texture of cornmeal. Add the cake mix, yogurt, eggs, oil, 1/4 cup water and the remaining 3/4 cup whole almonds. Pulse until no bits of dry cake mix remain and the nuts are coarsely chopped Add 1/4 teaspoon of zest and the orange juice to the batter with the cranberries. Pulse two or three times to just combine the fruit.
  • Divide the batter between muffin cups and bake until the tops are lightly browned and spring back to the touch, 18 to 20 minutes.
  • Cool 10 minutes in the pan then transfer to a cooling rack to cool completely. In a small bowl whisk the powdered sugar, hot water and remaining 1/2 teaspoon zest until glossy and smooth. Adjust the consistency of the glaze with the remaining water, a few drops at a time until just loose enough to drizzle. Spoon over the cooled muffins. Let stand a few minutes for the glaze to harden.

ORANGE CRANBERRY POUND CAKE WITH VANILLA GLAZE



Orange Cranberry Pound Cake with Vanilla Glaze image

For me, pound cake is both comforting and delicious. This buttery cake combines the tastes of both orange and cranberry and tops it off with a sweet vanilla glaze. - Angela Spengler, Clovis, New Mexico

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 16

1-1/4 cups butter, softened
2-3/4 cups sugar
5 large eggs
1 tablespoon grated orange zest
1 teaspoon orange extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup 2% milk
1/2 cup fresh or frozen cranberries, halved
1/2 cup chopped walnuts
GLAZE:
2 cups confectioners' sugar
1/3 cup butter, melted
2 teaspoons vanilla extract
2 to 3 tablespoons hot water

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange zest and extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine confectioners' sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.

Nutrition Facts :

ORANGE-CRANBERRY POUND CAKE



Orange-Cranberry Pound Cake image

Start a weekend morning with this exquisitely rich and pretty pound cake, with delicate orange and tangy cranberry flavors.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 3h

Yield 16

Number Of Ingredients 11

3/4 cup butter, softened
3/4 cup granulated sugar
3 eggs
2 tablespoons orange juice
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sweetened dried cranberries
1 tablespoon grated orange peel
2 tablespoons coarse or granulated sugar

Steps:

  • Heat oven to 350°F. Grease and flour 9x5-inch loaf pan. In large bowl, beat butter and 3/4 cup granulated sugar with electric mixer on medium speed 3 minutes until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange juice and vanilla; beat 30 seconds or until well blended.
  • Add flour, baking powder and salt; beat on low speed 30 seconds or just until blended. With spoon, fold in cranberries and orange peel. Spoon batter into pan. Sprinkle with coarse sugar.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Cholesterol 65 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 15 g, TransFat 1/2 g

CRANBERRY-ORANGE NUT COFFEE CAKE



Cranberry-Orange Nut Coffee Cake image

Guests are delighted with this pastry's tangy cranberry sauce, crunchy pecans and sweet glaze. It's fantastic for brunch or simply enjoyed with a cup of coffee. -Debbie Carter, Kingsburg, California

Provided by Taste of Home

Time 40m

Yield 15 servings.

Number Of Ingredients 16

1 cup chopped pecans
1/2 cup packed brown sugar
4 teaspoons grated orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups biscuit/baking mix
1/4 cup sugar
2 large eggs
2/3 cup water
2/3 cup 2% milk
3 tablespoons orange juice
1 cup jellied cranberry sauce
GLAZE:
2 cups confectioners' sugar
1 to 2 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375°. Mix first five ingredients., In a large bowl, mix biscuit mix and sugar. In another bowl, whisk together eggs, water, milk and orange juice. Add to dry ingredients; stir just until smooth., Transfer to a greased 13x9-in. baking pan. Sprinkle with pecan mixture. Drop cranberry sauce by spoonfuls over top; do not spread., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Mix glaze ingredients; drizzle over warm coffee cake.

Nutrition Facts : Calories 328 calories, Fat 10g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

ORANGE-CRANBERRY UPSIDE-DOWN CAKE



Orange-Cranberry Upside-Down Cake image

I'm lucky enough to have my great-grandmother's cookbook. In it are numerous tried-and-true recipes that she and my grandmother served our family through the years. -Carrie Zuhlke, Fostoria, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-15 servings.

Number Of Ingredients 15

1 cup packed brown sugar
2 tablespoons butter, melted
2 cups fresh cranberries, halved
2 medium navel oranges, peeled and chopped
BATTER:
3/4 cup shortening
1-1/4 cups sugar
2 large eggs
2 teaspoons grated orange zest
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup evaporated milk
1/2 cup orange juice

Steps:

  • Combine the brown sugar and butter; spread evenly into a greased 13x9-in. baking dish. Sprinkle with cranberries and oranges; set aside. , In a bowl, cream shortening and sugar. Beat in eggs and orange zest. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture. , Bake at 375° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.

Nutrition Facts : Calories 321 calories, Fat 13g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 191mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY-ORANGE CAKE WITH LEMON GLAZE



Cranberry-Orange Cake with Lemon Glaze image

I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! -S. Jade Klope, Paducah, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 20

SUGARED CRANBERRIES (OPTIONAL):
3 tablespoons light corn syrup
1 cup fresh or frozen cranberries
1/3 cup sugar
CAKE:
1 package (12 ounces) fresh or frozen cranberries
1-1/2 cups sugar
1/2 cup butter, softened
1-1/2 cups packed brown sugar
3 eggs
1/3 cup unsweetened applesauce
1-3/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2/3 cup orange juice
GLAZE:
2/3 cup confectioners' sugar
2 tablespoons butter, melted
4 teaspoons lemon juice

Steps:

  • If desired, for sugared cranberries, heat corn syrup in microwave until warm; gently toss cranberries in syrup, allowing excess to drip off. Toss in sugar to coat. Place on waxed paper; let stand until set, about 1 hour. , Preheat oven to 350°. Place cranberries in a 15x10-in. baking pan; sprinkle with sugar. Bake until soft and bubbly, 35-45 minutes, stirring occasionally. Cool to room temperature., Grease and flour a 10-in. fluted tube pan. In a bowl, beat butter and brown sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in applesauce. In another bowl, whisk flour, baking powder, cream of tartar and salt; add to creamed mixture alternately with orange juice, beating well after each addition. Stir in cooled cranberries., Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs, 45-55 minutes. Cool in pan 15 minutes before inverting onto a serving plate., Mix confectioners' sugar, butter and lemon juice until smooth. Brush over cake. Cool cake completely. If desired, serve with orange slices.

Nutrition Facts : Calories 413 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 265mg sodium, Carbohydrate 77g carbohydrate (60g sugars, Fiber 2g fiber), Protein 4g protein.

REALLY CRANBERRY ORANGE YUMMY GUMMY PUDDING CAKE



Really Cranberry Orange Yummy Gummy Pudding Cake image

If you love cranberries and a dense cake, then this is the recipe for you. This cake is super moist with a great orange taste and tons of fresh cranberries. I had to put it away or I wouldn't stop eating it! This is great for a party. Serve it warm with ice cream!

Provided by Trisha777

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h25m

Yield 18

Number Of Ingredients 12

5 cups all-purpose flour
3 cups white sugar
4 teaspoons baking powder
1 ½ teaspoons baking soda
2 teaspoons salt
3 tablespoons dried grated orange peel
¾ cup orange juice concentrate
1 ½ cups water
1 tablespoon orange extract
1 ½ cups butter, softened
2 (12 ounce) packages cranberries, rinsed and stems removed if necessary
¾ cup finely chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x14-inch baking pan.
  • Whisk together the flour, sugar, baking powder, baking soda, salt, and dried orange peel in a bowl. In a separate bowl, whisk together the orange juice concentrate, water, and orange extract. Using a pastry cutter, cut the butter into the flour mixture until well combined, and stir the orange juice mixture in, stirring just enough to thoroughly mix. Gently stir in the cranberries and pecans. Smooth the batter into the prepared baking dish.
  • Bake in the preheated oven until the top is browned, about 50 minutes. Reduce heat to 325 degrees F (165 degrees C), cover the dish with foil, and bake until a knife inserted into the center of the cake comes out clean, 20 to 30 more minutes.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 70.7 g, Cholesterol 40.7 mg, Fat 19 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 10.1 g, Sodium 583.1 mg, Sugar 39.5 g

ORANGE-CRANBERRY GLAZED CAKE



Orange-Cranberry Glazed Cake image

This orange cranberry cake is a gift to the holiday baker. It can be made ahead. It travels well. And it can be brought out any time of day - with coffee or tea in the morning or afternoon, or with Cognac or plum brandy after dinner. Dried cranberries add a jaunty burst of color that is especially nice for the most festive time of year. Don't worry if all the glaze doesn't stick; that is the charm of this cake.

Provided by Joan Nathan

Categories     cakes, dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 11

1 cup/226 grams unsalted butter (2 sticks), at room temperature (or use 1 cup/236 milliliters coconut oil)
3 cups/360 grams all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups/297 grams granulated sugar
4 large eggs (3 whole and 1 separated)
2 medium to large navel oranges
1 1/4 cups/160 grams dried cranberries
1/4 cup lemon juice (from 1 lemon)
3 to 3 1/2 cups/340 to 397 grams confectioners' sugar

Steps:

  • Heat oven to 350 degrees. Grease a Bundt pan or ring mold with a little of the butter and flour.
  • Sift together flour, baking powder, baking soda and salt.
  • Using a stand mixer, beat together butter and sugar until well blended. Add the 3 whole eggs, the yolk and half the egg white. (Reserve the rest of the white for the glaze.)
  • Zest the oranges, then juice them, adding both the zest and 3/4 cup/177 milliliters juice to the batter and mix to incorporate. (Reserve remaining juice for the glaze.)
  • Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • While the cake is baking, prepare the glaze: Mix the remaining half an egg white with lemon juice and 1/4 cup/59 milliliters orange juice. Gradually beat in 3 cups/340 grams confectioners' sugar, mixing until all the lumps have disappeared and the glaze is thick and smooth, adding more sugar if needed.
  • Let cake cool in the pan for 15 minutes. Insert a knife between the cake and the pan to loosen it, put a rack on top of the pan, and flip the cake onto the rack. Set the rack on top of a plate, then spoon on the glaze when the cake is still warm, scooping up any glaze that drips onto the plate and using it to reglaze the cake. Transfer to a serving plate and decorate with remaining cranberries before the glaze sets.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 2 grams, Carbohydrate 96 grams, Fat 8 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 243 milligrams, Sugar 67 grams, TransFat 0 grams

ORANGE-CRANBERRY BUNDT® CAKE



Orange-Cranberry Bundt® Cake image

A mixture of applesauce and coconut oil creates a light, moist crumb that mimics the buttery texture you'd expect in any good Bundt Cake--no one will realize this one's vegan.

Provided by isachandra

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 3h25m

Yield 12

Number Of Ingredients 18

1 cup almond milk, or other non-dairy milk
1 tablespoon freshly grated orange zest
½ cup fresh orange juice
⅓ cup coconut oil, melted
⅓ cup unsweetened applesauce
2 tablespoons ground flax seeds
1 tablespoon cornstarch
1 ¼ cups white sugar
1 tablespoon vanilla extract
2 ⅔ cups all-purpose flour, divided
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 ½ cups fresh or frozen cranberries, halved or coarsely chopped
2 cups confectioners' sugar
2 tablespoons fresh orange juice
1 tablespoon coconut oil, melted
½ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).
  • Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
  • Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
  • Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
  • Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
  • Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.

Nutrition Facts : Calories 358.5 calories, Carbohydrate 68.7 g, Fat 8.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 6.3 g, Sodium 253.6 mg, Sugar 44.5 g

UPSIDE-DOWN CRANBERRY-ORANGE CAKE



Upside-Down Cranberry-Orange Cake image

This sweet-tart upside-down cake is perfect for a holiday dessert or anytime fresh cranberries are in season.

Provided by Food Network Kitchen

Categories     dessert

Time 1h50m

Yield 8 servings

Number Of Ingredients 16

3/4 cup sugar
1 tablespoon unsalted butter, plus more for the pan
3 cups fresh cranberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
Pinch ground cloves
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon orange zest
2 large eggs
3/4 cup milk
1/4 cup sour cream

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.

ORANGE CRANBERRY PULL-APART COFFEE CAKE



Orange Cranberry Pull-Apart Coffee Cake image

The idea for this recipes comes for Mary Tallman of Arbor Vitae, WI. Her recipe was printed in May/June 2007 TOH--Simple and Delicious. I changed from lemon to orange, used cranberries and pecans and reduced the amount of glaze. So easy and so delicious.

Provided by PaulaG

Categories     Breads

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

1/4 cup granulated sugar
1/4 cup pecans, chopped
1/4 cup dried cranberries
2 tablespoons butter, melted
1 tablespoon grated orange zest
1 (12 ounce) can refrigerated buttermilk biscuits
1/4-1/3 cup confectioners' sugar
1 tablespoon orange juice

Steps:

  • Preheat oven to 400° and spray a 9-inch round cake pan with a non-stick baking cooking spray.
  • In a medium size bowl, combine the sugar, pecans, cranberries, butter and orange zest.
  • Open the biscuits, separate and cut into fourths.
  • Toss the biscuits with the sugar mixture and pour into prepared pan; place in preheated oven and bake for 20 to 25 minutes.
  • Turn out on a dinner plate and immediately drizzle with glaze.
  • Serve warm.

Nutrition Facts : Calories 182.3, Fat 8.9, SaturatedFat 2.8, Cholesterol 6.5, Sodium 360.9, Carbohydrate 23.7, Fiber 0.7, Sugar 10.8, Protein 2.6

Tips:

  • Use fresh cranberries for the best flavor and texture. Frozen cranberries can be used, but they should be thawed and drained before using.
  • If you don't have an orange, you can use 1/2 cup of orange juice instead.
  • To make the cake extra moist, soak the cranberries in orange juice for 30 minutes before adding them to the batter.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it.
  • For a creamier frosting, use whipped cream instead of sour cream.
  • If you don't have any nuts on hand, you can omit them from the recipe.

Conclusion:

This cranberry orange cake is a delicious and festive treat that's perfect for any occasion. The moist cake is packed with fresh cranberries and orange flavor, and the creamy frosting is the perfect finishing touch. Whether you're serving it at a holiday party or enjoying it as a special treat, this cake is sure to be a hit.

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