Monday, February 15, 2010

Cranberry Orange Cake



This is a festive-looking delicious cake that starts with a cake mix for speedy preparation. I keep bags of cranberries on hand in the freezer for recipes such as this. And, because of the fruit, this could easily pass for a coffeecake too! (This recipe originally called for dried cranberries. I like fresh so much that I used them; but you could easily use dried with good results.)

Start by combining the cake mix, orange juice,



oil,



eggs and sugar



in a large mixing bowl. Beat on low for 1 minute, then scrape down the sides of the bowl to make sure that all the ingredients get incorporated.



Now beat on medium for 2 minutes, scraping the sides occasionally. Fold in the cranberries



and then the orange zest.



Pour the cake batter into a greased and floured bundt pan.



Bake the cake at 350 for 45 to 47 minutes, just until it starts to pull away from the edges of the pan and is golden brown. Cool in the pan on a wire rack for 20 minutes, then carefully run a knife around the edge of the pan, and then invert the pan to remove the cake. Return the cake to the wire rack to cool completely.



While the cake cools, you can make the glaze. Combine the powdered sugar and orange juice in a small bowl,



and stir until smooth. When the cake is cool, place it on a serving platter and then drizzle the glaze over the top of the cake,



letting it run down the sides until the cake is covered.



For garnish, peel thin strips of orange zest from the orange,



and decorate the top of the cake with them.



You can store the cake, covered, at room temperature for about a week, or you can freeze it whole or sliced (wrapped in aluminum foil) for up to 6 months.

Get more inspiration at Mouthwatering Monday , Tempt my Tummy Tuesday, Tasty Tuesday, Tuesdays at the Table, What's Cooking Wednesday.

Cranberry Orange Cake

Cake:
1 package yellow cake mix with pudding included
1 cup orange juice
1/2 cup vegetable oil
1/4 cup sugar
4 eggs
1 cup chopped cranberries, fresh or dried
1 Tbsp. grated orange zest

Glaze:
1 cup powdered sugar
3 Tbsp. orange juice
10 to 15 long thin strips of fresh orange zest for garnish

Combine the cake mix, orange juice, oil, sugar and eggs in a large mixing bowl and beat on low for one minute to incorporate all ingredients. Scrape down the sides of the bowl, then beat on medium for 2 minutes, scraping down the sides of the bowl again if necessary. The batter will be thick and well blended. Fold in the cranberries and the orange zest.

Pour the batter into a greased and floured bundt pan. Bake at 350 for 45 to 47 minutes, until the cake is golden brown and starts to pull away from the sides of the pan. Remove the cake from the oven and allow to cool in the pan on a wire rack for 20 minutes. Carefully run a knife around the edge of the pan and then invert the cake onto the wire rack to cool completely, about another 30 minutes.

Meanwhile, prepare the glaze by combining the powdered sugar and orange juice in a small bowl and stirring until smooth. When the cake is cool, place it on a serving plate and pour the glaze over the top, letting it run down the sides of the cake. Decorate the top of the cake with the slices of orange zest.

Store, covered, at room temperature for a week or freeze the cake, wrapped in aluminum foil, for up to 6 weeks. Serves 16.

11 comments:

  1. that looks amazing! and springy too! thanks.

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  2. Oh, I can tell I would love this! How lovely!

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  3. I saw some Cranberry Orange Bread at the grocery store the other day and thought it looked delicious, I just needed to find a recipe for it!! Now that I've found this recipe, I can't wait to try it!! Thanks for sharing!!

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  4. pretty food always taste god , right? LOL that looks so yummy!

    Helen

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  5. sounds delicious perfect item to take to many of the womens meetings I attend

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  6. I like the combination of cranberry and orange.
    Geri

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  7. I like this recipe because it reminds me of one that my Mom use to make and not one person in our family can find her old recipe. Sad that some things get lost in the shuffle some times. Well, you certainly made me HAPPY today. I will peak in at your blog again. Thanks for sharing.
    Joyce

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  8. This looks devine...I love the combination of cranberries and orange!!

    Blessings!
    Gail

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  9. That looks like one delicious cake, and so lovely with the orange zest on top of the glaze.

    Sara, I have an award for you. :-) The post is here:
    http://thekrazykitchen.blogspot.com/2010/02/i-am-so-thankful-for-all-wonderful-and.html

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  10. I can't wait to try this one! I too keep cranberries frozen all year, so we are ready to go!

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