Best 2 Cranberry Orange Tea Cakes Recipes

In the realm of sweet indulgences, few aromas are as enticing as the harmonious blend of cranberries and oranges. These vibrant and flavorful fruits unite in a symphony of culinary delight when woven together in the delightful delicacy known as cranberry orange tea cakes. These delectable treats are the epitome of moistness and tenderness, with a crumb that simply melts in your mouth, while the infusion of tea imparts a subtle yet sophisticated savor that elevates them to the extraordinary. Whether you seek a cozy companion for your afternoon tea or a delightful sweet to impress your guests, embark on this culinary journey to discover the best recipe for cranberry orange tea cakes, promising a delightful symphony of flavors and textures in every bite.

Let's cook with our recipes!

CRANBERRY ORANGE TEA CAKES

Cranberry Orange Tea Cakes image

Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 36

Number Of Ingredients 12

Ingredients

1/2 cup sweetened dried cranberries
1 teaspoon Gold Medal™ all-purpose flour
3/4 cup margarine or butter, softened
1/2 cup granulated sugar
1 egg
2 tablespoons sour cream
1 tablespoon grated orange peel
1/2 teaspoon orange extract
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar

Steps:

Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g

CRANBERRY-ORANGE-WALNUT TEA CAKES

Cranberry-Orange-Walnut Tea Cakes image

Quick breads are among our most well-loved edible gifts. Here, the season's standouts -- tart cranberries and refreshing citrus -- spike a batch of sweet, moist mini loaves.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 9

Number Of Ingredients 12

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pans
2 cups all-purpose flour, plus more for pans
3/4 cup heavy cream
Finely grated zest of 1 orange, plus 2 tablespoons fresh orange juice
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
3/4 cup fresh or frozen (thawed) cranberries
1/2 cup walnuts, toasted and coarsely chopped

Steps:

Preheat oven to 350 degrees. Butter nine 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Combine cream, orange juice, and vanilla in a small bowl. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
With an electric mixer on medium speed, beat butter, orange zest, and sugar until pale and fluffy, 3 to 5 minutes. Reduce speed to low; add eggs, 1 at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with 2 batches of cream mixture; beat until combined. Gently fold in cranberries and walnuts.
Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until cakes are golden and a cake tester comes out clean, about 30 minutes. Transfer pans to wire racks to cool 15 minutes. Turn out cakes onto racks to cool completely.

Tips:

For a richer flavor, use freshly squeezed orange juice instead of bottled juice.
Grate the zest of the orange before juicing it to get the most flavor.
Be sure to cream the butter and sugar together until light and fluffy. This will help the cakes rise properly.
Do not overmix the batter. Overmixing can result in tough cakes.
Bake the cakes until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely before frosting them.
For a creamier frosting, use full-fat cream cheese.
If you don't have confectioners' sugar, you can make your own by grinding granulated sugar in a food processor.
Decorate the cakes with fresh cranberries, orange zest, or a sprinkle of powdered sugar.

Conclusion:

These Cranberry Orange Tea Cakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. The combination of cranberries and oranges gives these cakes a tart and tangy flavor that is sure to please everyone. So next time you are looking for a special treat, be sure to give these Cranberry Orange Tea Cakes a try!