Orange Pound Cake With Cranberry Compote Recipes

CRANBERRY-FILLED ORANGE POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in 2 tablespoons orange juice and the zest. In another bowl, whisk flour, baking powder, baking soda and salt; gradually add to creamed mixture, beating just until combined., In a small bowl, mix cranberry sauce, cherries and remaining orange juice. Spoon two-thirds of the batter into prepared pan. Spread with cranberry mixture. Top with remaining batter., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pan with a knife. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, orange zest and enough orange juice to reach desired consistency. Pour glaze over top of cake, allowing some to flow over sides.

CRANBERRY ORANGE POUND CAKE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.
• Add eggs one at a time and beat an addition minute per egg.
• Add vanilla and mix in.
• In a separate large bowl, mix and combine dry ingredients together.
• Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.
• Grease and flour either 2 large bread pans or 3 small bread pans.
• Pour batter and bake at 350 degrees F for 55 to 60 min.
• Let loaves cool and pour glaze over them.
• Whisk glaze ingredients together until smooth.

CRANBERRY-ORANGE POUND CAKE

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.

CRANBERRY-ORANGE COMPOTE

Steps:

• In a medium straight-sided saute pan, add sugar and wine. Bring to a simmer and cook until it creates a lazy bubble, 235 to 240 degrees F. Add cranberries and stir, bringing temperature to low. Continue to cook cranberries, stirring frequently, 2 to 3 minutes. Add allspice, cinnamon, star anise, bay leaf, entire orange, orange juice, zest and salt. Cook until cranberries begin to burst and thicken, about 10 minutes. Remove from heat and let steep for 10 minutes to cool slightly. Remove aromatics, orange and zest from cranberries and either puree in a high-speed blender for smooth cranberry compote, or leave as is for textured compote. Cool and reserve.

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

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.