Food recipes
Cranberry-Orange Bundt Cake
Cranberry-Orange Bundt Cake Ingredients: sugars, granulated butter, without salt cornstarch water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-actin...
Cranberry-Orange Bundt Cake
Ingredients:
sugars, granulated
butter, without salt
cornstarch
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
orange juice, raw
cranberries, dried, sweetened
sugars, powdered
orange juice, raw
nuts, almonds
cranberries, dried, sweetened
Directions:
Cake:
Preheat oven to 350F.
Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
Cream sugar and butter.
Wisk together cornstarch and water and cream into sugar/butter mixture.
Stir in milk, orange juice and orange zest.
Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
Fold cranberries into the batter.
Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
Glaze:.
Place powdered sugar in a small bowl.
Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained.
Spoon evenly over warm cake.
Garnish:.
I sprinkled slivered almonds evenly over the freshly-glazed cake.
I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.
Ingredients:
sugars, granulated
butter, without salt
cornstarch
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
orange juice, raw
orange juice, raw
cranberries, dried, sweetened
sugars, powdered
orange juice, raw
nuts, almonds
cranberries, dried, sweetened
Directions:
Cake:
Preheat oven to 350F.
Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
Cream sugar and butter.
Wisk together cornstarch and water and cream into sugar/butter mixture.
Stir in milk, orange juice and orange zest.
Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
Fold cranberries into the batter.
Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
Glaze:.
Place powdered sugar in a small bowl.
Stir in orange juice one tablespoon at a time until preferred glaze texture is obtained.
Spoon evenly over warm cake.
Garnish:.
I sprinkled slivered almonds evenly over the freshly-glazed cake.
I also placed cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation, but found that my family enjoys eating the uncooked cranberries dipped in extra glaze or with bites of cake.