Cranberry Orange Walnut Tea Cakes Recipes

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FRESH CRANBERRY TEA CAKE



Fresh Cranberry Tea Cake image

Fresh Cranberry Tea Cake is holiday-ready! This cranberry cake is perfect for breakfast, afternoon tea or coffee, or as a rustic dessert.The buttermilk batter makes for a cranberry cake that stays moist, each slice boasting a bite of tart, fresh cranberry. This makes 2 10-inch loaves.

Provided by Liren Baker

Categories     Bread     Dessert

Time 40m

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter (room temperature)
1 1/2 cups granulated sugar
1 teaspoon vanilla
1 large egg
1 cup buttermilk (Use good quality, thick buttermilk. Do not substitute with milk and lemon juice)
1 1/2 cups halved fresh cranberries

Steps:

  • Place racks in the center of the oven, and preheat oven to 350°F. Prepare 2 loaf pans (1.5lb loaf pans measuring 10″x5″x3″) by lightly coating with baking spray (or butter), and lining with parchment paper.
  • In a medium bowl, whisk together flour, baking soda and salt, and set aside.
  • In the bowl of an electric mixer, cream butter and sugar together. Add vanilla and egg, mix well.
  • Add the buttermilk and flour mixture in batches, alternating. Stir in the cranberries.
  • Divide the batter into two loaf pans. Bake for about 30 minutes, or until golden. Depending on your oven and the size of your loaf pans, this may need more time; check the cakes at the 30 minute mark, and continue baking, if necessary, until a toothpick inserted in the center comes out clean and the cake is springy to the touch.

Nutrition Facts : Calories 199 kcal, Carbohydrate 33 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 162 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

CRANBERRY ORANGE TEA CAKES



Cranberry Orange Tea Cakes image

Tea cakes make the list for favorite holiday cookie. This melt-in-your mouth version is flavor-packed with orange and cranberries too.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 36

Number Of Ingredients 12

1/2 cup sweetened dried cranberries
1 teaspoon Gold Medal™ all-purpose flour
3/4 cup margarine or butter, softened
1/2 cup granulated sugar
1 egg
2 tablespoons sour cream
1 tablespoon grated orange peel
1/2 teaspoon orange extract
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup powdered sugar

Steps:

  • Heat oven to 325° F. In small bowl, toss cranberries and 1 teaspoon flour; set aside.
  • In large bowl, beat margarine and granulated sugar with electric mixer on medium speed, or mix with spoon, until well blended. Beat in egg, sour cream, orange peel and orange extract until smooth.
  • Beat in 2 cups flour, the baking soda and salt on low speed until well blended. Stir in cranberry mixture. Shape dough into 1-inch balls. Place 1 inch apart on ungreased cookie sheet.
  • Bake 12 to 15 minutes or until bottoms are light golden. Immediately remove from cookie sheet to cooling rack. Sprinkle tops with powdered sugar. Cool completely, about 15 minutes.

Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 5 g, TransFat 1/2 g

CRANBERRY ORANGE CAKE



Cranberry Orange Cake image

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

baking spray
3 cups all-purpose flour
2 cups white sugar
1 cup vegetable oil
4 eggs
⅔ cup orange juice
1 tablespoon baking powder
2 ½ teaspoons vanilla extract
½ teaspoon salt
1 ½ cups fresh cranberries
1 orange, zested

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-ORANGE TEA RING



Cranberry-Orange Tea Ring image

This lovely and delicious tea ring combines the classic flavors of cranberry and orange to create a tender and beautiful loaf that everyone will love!

Provided by larkspur

Categories     Bread     Yeast Bread Recipes

Time 2h15m

Yield 10

Number Of Ingredients 20

¼ cup warm water (110 degrees F (43 degrees C))
1 (.25 ounce) package rapid-rise yeast
¾ cup warm milk (115 degrees F (46 degrees C))
1 egg
¼ cup orange marmalade
2 tablespoons butter, melted
3 cups bread flour
½ cup old-fashioned oats
1 teaspoon salt
1 ½ cups chopped fresh cranberries
6 tablespoons brown sugar
6 tablespoons water
6 tablespoons chopped walnuts
1 ½ tablespoons butter
1 ½ tablespoons lemon juice
1 egg white
1 teaspoon water
½ cup powdered sugar
1 teaspoon frozen orange juice concentrate
1 teaspoon water, or as needed

Steps:

  • Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
  • Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
  • Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
  • Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
  • Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
  • Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
  • Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 52.4 g, Cholesterol 28.5 mg, Fat 8.6 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 3.3 g, Sodium 289.4 mg, Sugar 20.9 g

CRANBERRY-ORANGE POUND CAKE



Cranberry-Orange Pound Cake image

At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings (1-1/2 cups sauce).

Number Of Ingredients 16

1-1/2 cups butter, softened
2-3/4 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
2-1/2 teaspoons grated orange zest
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1-1/2 cups chopped fresh or frozen cranberries
VANILLA BUTTER SAUCE:
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter, softened
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.

CRANBERRY TEA CAKE



Cranberry Tea Cake image

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

2 cups cranberries (said fresh, I use frozen)
1/2 cup brown sugar
1/2 cup almonds, finely chopped
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
1/2 pint sour cream
2 eggs, beaten
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt

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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