CRANBERRY-ORANGE-WALNUT TEA CAKES
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
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.
CRANBERRY ORANGE CAKE
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
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 TEA CAKE
This was originally from the "Moosewood Sundays" cookbook and was an instant hit around here...part coffeecake, part dessert - yummy! I've never had almonds in the house, but can vouch that it's great even without them. I've added in a bit of orange rind to the cranberry mix before too, to give it a nice zing. I have always used a Bundt pan...makes for a very pretty presentation for breakfast, brunch, tea, dessert, or gifts, especially around the winter holidays.
Provided by winkki
Categories Quick Breads
Time 1h15m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 14
Steps:
- Coarsely chop cranberries.
- Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
- Cream butter and sugar.
- Add vanilla, sour cream, and eggs; mix thoroughly.
- Sift together flour, baking soda, baking powder, and salt.
- Stir into egg mixture just until moistened.
- Pour 1/2 of batter into greased Bundt pan or 8" round cake pan.
- Spread 1/2 of cranberry mixture over the top.
- Repeat with remaining batter and cranberries.
- Bake 50-60 min at 350.
- Remove from pan and cool on rack.
- Dust with powdered sugar.
Nutrition Facts : Calories 510.1, Fat 23.7, SaturatedFat 11.8, Cholesterol 96, Sodium 372.4, Carbohydrate 68.8, Fiber 3.3, Sugar 39.9, Protein 7.8
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