CRANBERRY ORANGE CREAM CHEESE POUND CAKE RECIPE - (3.9/5)
Provided by cecelia26_
Number Of Ingredients 16
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.
CRANBERRY-ORANGE TEA BREAD MUFFINS W/ ORANGE CREAM CHEESE GLAZE
Cranberry-Orange Bread has been a holiday favorite of mine for years. These miniature muffins are perfect for gifts, dessert, or Christmas morning.
Provided by KathyP53
Categories Breads
Time 1h
Yield 24 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring occasionally,.
- Whisk together flour, baking powder, and salt.
- Pulse cranberries and sugar in a food processor 3-4 times or just until chopped.
- Beat butter at medium speed with an electric mixer until creamy. Add eggs, beating until well blended. Gradually add flour mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in cranberry mixture and pecans.
- Place baking cups in miniature muffin pans; coat with cooking spray. Spoon batter into baking cups, filling completely.
- Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean. Remove from pans to a wire rack. Spoon Orange Cream Cheese Glaze over warm muffins.
- Orange Cream Cheese Glaze: Beat one 3 oz. package of softened cream cheese at medium speed until creamy. Add 1 tablespoons orange juice and 1/4 tsp of vanilla; beat until smooth. Gradually add 1 1/2 cup sifted powdered sugar, beating until smooth.
Nutrition Facts : Calories 154.9, Fat 5.1, SaturatedFat 2.2, Cholesterol 17.8, Sodium 147.1, Carbohydrate 26.1, Fiber 0.9, Sugar 16.8, Protein 1.9
CHRISTMAS CRANBERRY, PEAR AND WALNUT TORTE WITH CREAM CHEESE-ORANGE FROSTING
Categories Cake Food Processor Mixer Cheese Dairy Egg Fruit Nut Dessert Bake Christmas Cream Cheese Cranberry Orange Pear Walnut Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Position rack in center of oven; preheat to 375°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour waxed paper; tap out excess flour.
- Blend 2 cups walnuts and flour in processor until walnuts are finely ground. Add breadcrumbs, orange peel, spices and salt. Using on/off turns, process just until blended.
- Using electric mixer, beat eggs in large bowl until frothy. Gradually beat in 1 cup sugar and brown sugar. Continue beating until mixture is thick and triples in volume, about 6 minutes.
- Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate). Divide batter between prepared cake pans; smooth tops. Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes onto racks; cool completely. Remove waxed paper.
- Toss cranberries with remaining 1/2 cup sugar in small bowl to coat. Transfer berries to plate. Cover and freeze. (Can be prepared ahead. Wrap each cake layer separately in plastic. Freeze cake layers and sugarcoated cranberries up to 1 week.)
- Place 1 cake layer on platter. Spread with 1 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of torte. Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears in concentric circles atop torte. (Torte can be frosted 1 day ahead. Cover torte; chill. Let torte stand 30 minutes at room temperature before serving.)
- Rewarm cranberry puree in small saucepan over medium heat. Brush some puree over pears. Transfer remaining puree to bowl.
- Garnish torte with frozen sugarcoated cranberries. Serve torte with puree.
CHRISTMAS CRANBERRY, PEAR AND WALNUT TORTE WITH CREAM CHEESE-ORANGE FROSTING RECIPE | EPICURIOUS.COM
Eggs provide the leavening in this spiced cake, and melted butter keeps it tender.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Position rack in center of oven; preheat to 375°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour waxed paper; tap out excess flour.
- Blend 2 cups walnuts and flour in processor until walnuts are finely ground. Add breadcrumbs, orange peel, spices and salt. Using on/off turns, process just until blended.
- Using electric mixer, beat eggs in large bowl until frothy. Gradually beat in 1 cup sugar and brown sugar. Continue beating until mixture is thick and triples in volume, about 6 minutes.
- Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate). Divide batter between prepared cake pans; smooth tops. Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes onto racks; cool completely. Remove waxed paper.
- Toss cranberries with remaining 1/2 cup sugar in small bowl to coat. Transfer berries to plate. Cover and freeze. (Can be prepared ahead. Wrap each cake layer separately in plastic. Freeze cake layers and sugarcoated cranberries up to 1 week.)
- Place 1 cake layer on platter. Spread with 1 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of torte. Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears in concentric circles atop torte. (Torte can be frosted 1 day ahead. Cover torte; chill. Let torte stand 30 minutes at room temperature before serving.)
- Rewarm cranberry puree in small saucepan over medium heat. Brush some puree over pears. Transfer remaining puree to bowl.
- Garnish torte with frozen sugarcoated cranberries. Serve torte with puree.
CRANBERRY, ORANGE CREAM CHEESE SMOOTHIE!
Make and share this Cranberry, Orange Cream Cheese Smoothie! recipe from Food.com.
Provided by Rita1652
Categories Smoothies
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place all in a blender and blend till smooth.
- Garnish with an orange slice.
Nutrition Facts : Calories 186.6, Fat 10, SaturatedFat 5.5, Cholesterol 31.5, Sodium 144.5, Carbohydrate 20.5, Fiber 2.5, Sugar 13.8, Protein 5
CRANBERRY ORANGE CREAM CHEESE MINI-LOAVES
I've been giving these as Christmas gifts to my husband's co-workers. They love them and request it. I usually include a note to let them know to refrigerate them because of the cream cheese- I don't know if that is necessary, but I'd rather be safe than sorry!
Provided by Soukii
Categories Quick Breads
Time 40m
Yield 5 mini-loaves, 5 serving(s)
Number Of Ingredients 5
Steps:
- Prepare muffin mix according to package stirring in water and included cranberries.
- Fill mini-loaf pans with batter 1/2 full- I can get 5 loaves. Set aside.
- Using an electric mixer, mix together cream cheese and sugar on low speed until smooth.
- Add egg white and continue to mix on low speed until blended.
- Spoon cream cheese mixture randomly onto loaf pans. Swirl with a knife for marbled effect.
- Bake 20-25 minutes at 400°F or until toothpick inserted into center comes out clean.
Nutrition Facts : Calories 242.6, Fat 15.8, SaturatedFat 10, Cholesterol 49.9, Sodium 158.1, Carbohydrate 21.3, Sugar 20.2, Protein 4.9
CRANBERRY ORANGE CREAM CHEESE
Make and share this Cranberry Orange Cream Cheese recipe from Food.com.
Provided by Iron Woman
Categories < 60 Mins
Time 35m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In small bowl stir together 4 ounces cream cheese, cranberries and orange peels.
- Refrigerate for atleast 30 minutes.
Nutrition Facts : Calories 34.2, Fat 3.3, SaturatedFat 2.1, Cholesterol 10.4, Sodium 28, Carbohydrate 0.6, Fiber 0.1, Sugar 0.1, Protein 0.7
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