Glazed Cranberry and Orange Bundt Cake

Glazed Cranberry & Orange Bundt Cake

Glazed Cranberry & Orange Bundt Cake

You’ve made the cranberry orange sauce and it’s chilling out in your fridge, right? You’ve got leftover cranberries and oj, too. Maybe no on the oj but yes on the cranberries. You can freeze the whole berries and use them later. Or, you can make this awesome cake for the centerpiece of your holiday dessert table. Sure, you’ll have pumpkin pie, or cherry or apple or shoo-fly pie. That’s all fine and dandy for the pie addicts, but what about us cake people! Let us eat cake! This cake, as a matter of fact! Pretty to look at, even better to eat! So, take pity on the cake lovers in your house and bake a cake. We’ll love you all the more.

Let’s get crackin’ some eggs! The line up.

cake ingredients

The starting line up.

Start off by preheating your oven to 350 degrees. Put the rack in the bottom third of the oven. Grease a 10 inch bundt or tube cake pan

grease the pan

A little dab will do ya!

and then sprinkle a little sugar in it. Roll it around to coat and them dump out the rest.

sugared pan

Just sugar coat it.

That’s my big, cake baking tip. Don’t grease and flour your pans. Use sugar instead. Speaking of flour, measure out 3 cups of flour.

flour

3 cups

Measure out the salt, baking soda and baking powder.

salt, baking soda and baking powder

salt, baking soda and baking powder

Then, dump them into the flour and mix them up. Set it to the side.

flour mix

all nice and fluffy

Now, measure out 1/2 cup each of milk and orange juice,

milk and oj

Milk and oj

and mix them together, and set it aside, too.

Now, get out your mixer. Dump in the sugar and the coconut oil.

oil and sugar

coconut oil and sugar

Flip the switch and cream them together. Add in the eggs, one at a time, mixing between eggs.

add eggs

add eggs

Time to add the milk mix –

add liquids

add a little wet

and the flour mix –

add flour mix

and a little dry

Add it by 1/3’s. It’s a thick batter, so this ensures that everything gets incorporated. While that’s mixing – chop your cranberries.

Chopped cranberries

Chopped cranberries

They just need a rough chop. You don’t even have to get them all. However, you do have to go chase down the ones that flew off the cutting board and onto the floor. Except the one that the cat batted under the couch. We’ll get it later. Add the berries to the cake batter.

add the cranberries

dump the berries in

Fold it all together.

folding in the berries

fold in the cranberries

Spoon the batter into the prepared pan and smooth it out.

Add the batter to the pan

Batter up!

Bake it for 30 minutes, then, test it with a cake tester or pick. If no batter is sticking to it, you’re done. If it’s still wet, bake another 5 to 10 minutes and check again. Done yet? Good! Take it out to cool.

baked cranberry cake

Inhale deeply!

Let it cool for 10 minutes. Loosen the edges with a knife if necessary, and then flip it out onto a serving platter.

cake on plate

Let it cool.

While the cake is cooling, it’s time to make the glaze. It’s just a simple, sugar glaze. Measure out a cup of powdered sugar. I sifted mine, it was lumpy. Kinda like me.

powdered sugar

cuppa sugar

Measure out 2 tablespoons of orange juice.

orange juice

a little oj

You may need it all, but start with 1 tablespoon first. Pour it into the cup of sugar and stir. Add more juice as necessary to get an even, flowing glaze.

orange glaze

Go with the flow

When the cake is cool, start drizzling on the glaze.

glazing the cake

Round one

Keep going until you’re out of glaze.

glazing the cake

keep on glazing

Let it drip off and puddle around the cake. That’s the good stuff. Mmmmm. You can garnish the cake with whatever you want. I used orange zest strips and sugared cranberries (recipe here) It says to keep the berries in the fridge overnight. Nope. Just let them sit in the hot simple syrup for about 20 minutes in the covered pot. Drain them – save that syrup for other uses – and let them sit in the colander for a couple of minutes. Then, roll them around in some superfine granulated sugar. Let them dry for about 20 minutes, then pile on the cake! Or just pop them in your mouth. They are just that good.

sugared cranberries

Sugared cranberries

Set this beautiful cake in the center of your dessert table and let all the pies go unnoticed.

Glazed Cranberry & Orange Bundt Cake

Beautiful, inside and out!

Glazed Cranberry & Orange Bundt Cake
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A moist and delicious bundt cake popping with tangy cranberries and a hint of oranges.
Ingredients
  • For the cake-
  • 3 cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup coconut oil
  • 1 cup sugar
  • 3 eggs
  • ½ cup milk
  • ½ cup orange juice
  • 2 cups fresh cranberries, coarsely chopped
  • For the glaze-
  • 1 cup powdered sugar
  • 2 Tablespoons orange juice, or as needed.
Instructions
  1. For the cake-
  2. Preheat oven to 350º. Grease a 10 inch bundt or tube cake pan and coat with white sugar, dumping out excess.
  3. In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside. Combine the milk and orange juice. Set aside.
  4. Using a mixer, add the coconut oil and sugar to a large bowl and beat together until creamed. Add the eggs, one at a time, mixing until well combined. Using a third at a time, add in the flour mix and the milk juice mix. Beat at low speed until combined. Fold in the chopped cranberries. Spoon batter into prepared pan.
  5. Bake for 40 to 50 minutes or until a toothpick inserted near the center, comes out clean. Cool in pan for 10 minutes. Invert onto a serving plate and cool completely.
  6. For the Glaze-
  7. In a small bowl, combine the cup of powdered sugar with 1 Tablespoon of the orange juice. Mix well, adding more juice as needed to make a pourable glaze. Spoon glaze over cooled cake. Garnish as desired.
  8. Sugared Cranberry how to. http://www.myrecipes.com/recipe/sugared-cranberries-10000000554659
awesome cake slice

Yum yum!

Whole cranberry orange sauce

cran orange sauce

Gobble gobble

It’s that time of year again. You know what I’m talking about. The holiday that gets squeezed in between Halloween candy sales and the onslaught of Christmas goods. Thanksgiving! Time for pies, and sweet potato casserole – hold the marshmallows, thank you – smashed taters, vegetable tarts & terrines, bread and my absolute favorite, dressing! I know there’s a big debate about whether it’s called stuffing or dressing. My opinion, for what it’s worth, if you pile it in another ingredient – say a squash, eggplant, zucchini or other  vegetable, then it’s stuffing. If you pile it into a casserole dish and bake, it’s dressing. Anyhow, dressing needs cranberry sauce. It needs it. Or, maybe I just need it. Confession time. I am a cranberry sauce junkie. Growing up, we only had the canned plop. It was okay, I guess. I could never get past the can ridges that were embedded along the sides. They were always there because everyone just slid that baby out of the can and onto a plate. Can imprints. Yuck. Throw away the can! You can make your own whole berry cranberry sauce! It’s the easiest thing to do. You will exert more effort using the can opener. Put it away and buy a bag of cranberries. You’re halfway to the best cranberry sauce you’ve ever tasted.

And, it’s time for another confession. My mother in law loves the stuff. It brings back memories of her childhood, when her mother made it. She used the canned stuff when my husband was growing up. The first time she had Thanksgiving dinner with us and had the fresh made stuff? Yeah, baby, you know who’s the favorite daughter in law now, uh huh! We’ll be out of town this year, so, being the darling that I am, I made her a batch to keep in her fridge, so she won’t do without.

Here we go!

whole cranberry sauce

Cranberry sauce ingredients

You’ll need 4 cups of fresh cranberries. My co-op was offering these cranberries. The clamshell reads, Sandhill Cranberry LLC, Wisconsin. This amused me. See, sandhill cranes are a migratory bird. So, it’s feasible that the birds that wade in their cranberry bogs, are the same that pick over my garden in central Florida.

Sandhill Cranes

Sandhill Cranes, sorry. Not much left.

You’ll also need one cup each of orange juice and sugar.

sugar, oj and berries

Measure it all out.

Rinse off the berries. Pour the OJ into a medium sized sauce pan and dump the cup of sugar on top.

OJ AND sugar

If you’re doing what you ought to, you pour the sugar – wait, that’s not how it goes.

Heat until boiling, giving a stir, to help the sugar dissolve.

boiling sugar in oj

Boil the mixture

Then, dump in the cranberries.

cranberries

Add the berries

Return to a boil and cook for 5 minutes, stirring occasionally. You’ll hear the berries pop. They’re supposed to.

cranberry sauce with OJ

Foam is ok.

It will get foamy. Don’t worry, it’s all good. That foam will settle back down while it cools. When your 5 minute timer dings, remove the pot from the stove and let it cool off.

cranberry sauce

Too hot!

Once it’s cool, pour it into a pretty dish and serve. That’s it. Super simple, isn’t it. You can make this a week ahead of time and keep it in the refrigerator. When the day comes, just serve it up in a dish with a couple of cute orange peel strips. I have pictured this with our *official* cranberry sauce utensil. It makes an appearance, tarnish and all, just for homemade cranberry sauce. I have no idea what it’s real purpose it. That’s the fun of it. Get yourself an official cranberry sauce spoonish type thing and enjoy!

Whole Cranberry Orange Sauce

Whole Cranberry Orange Sauce

Whole cranberry orange sauce
Author: 
Recipe type: sauce
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A delicious blend of cranberries and orange juice.
Ingredients
  • 12 ounces or 4 cups of fresh cranberries
  • 1 cup orange juice
  • 1 cup sugar
Instructions
  1. In a medium saucepan bring the orange juice and sugar to a boil. Add the cranberries and keep at a full boil for 5 minutes, stirring occasionally. Remove from heat and let cool. Pour into a serving dish, cover and refrigerate until needed. Keeps in the fridge for up to a month. Can be frozen, too.