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.
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. With more batter touching the pan's surface, the outer parts of a Bundt cake form a darker brown crust.
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.
The main difference is the style of baking pan that's used. A bundt pan is typically 10 to 12 cups in volume capacity, whereas a single 8-inch round cake pan has 6 cups volume capacity. Besides the shape and design, Bundt cakes are typically more dense, moist, and sturdy than some layer cakes.
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.
To ensure your Bundt cake remains moist and doesn't get dry, do your best to avoid overbaking. Overbaking can lead to a dry and crumbly texture. To prevent this: Begin checking your cake for doneness a few minutes before the recommended baking time is up.
Can you bake a Bundt cake in a 13×9 pan? Yes—but don't overfill the pan. Be sure to leave about 1/2″ to 1/4″ of space at the top to give the cake room to grow. You'll also need to adjust your baking time.
However, you can use a tube pan for recipes that call for a Bundt pan in many cases. Keep in mind that tube pans typically hold more batter than a bundt pan of the same size. Also, a two-piece tube pan with a removable inner core has the potential to leak.
A tube pan is a round pan with deep sides and a hollow center tube used for baking cake, especially angel food or sponge cake.A bundt pan is similarly constructed, but has fluted sides. Often, tube pans have detachable sides, which Bundt pans do not.
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.
A box cake mix can be baked in a Bundt cake pan, but if made in the 12 cup pan the cake will turn out a bit on the short side. Two boxes of cake mix will create a taller cake. Just be sure to only fill the cake pan until it is ⅔-¾ full. If there is any leftover batter use it to make cupcakes.
Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.
Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.
Design. Bundt cakes do not conform to any single recipe; instead, their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, and is usually coated to make releasing the cake easier.
Like its cousin the tube pan, a Bundt pan has a fluted shape that encourages even cooking and browning in cakes. But it's good for so much more than baking. Take advantage of the sturdy construction of this old-fashioned favorite and use it in the freezer, on the grill and beyond.
Nothing Bundt Cakes is dedicated to using quality ingredients, so rest assured that you'll never find preservatives or additives in any of their desserts. Only real eggs, fresh butter, and real cream cheese make the cut, resulting in a cake that tastes just like home. Nothing Bundt Cakes are baked fresh on-site, daily.
All Nothing Bundt Cakes products are baked fresh daily on-site. “We use all real ingredients, such as in our real butter and cream cheese frosting. It's not icing and you can taste the difference,” Jannette said.
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