CRANBERRY SPICE CAKE FOOD



Cranberry Spice Cake image

Provided by Karen DeMasco

Categories     Cake     Food Processor     Dessert     Christmas     Thanksgiving     Cranberry     Fall     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 26

Cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups (8 ounces) fresh (or frozen, thawed) cranberries
2/3 cup sugar
2/3 cup (packed) dark brown sugar
1/2 cup grapeseed oil or other neutral vegetable oil
2 large eggs
1/2 cup sour cream
1 tablespoon freshly grated orange zest
2 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1/3 cup apple cider
Lemon glaze:
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
3 tablespoons strained fresh lemon juice
1/8 teaspoon kosher salt
citrus-cranberry compote ; optional)
Special Equipment
An 8"-square cake pan

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2008-09-30  · Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large …

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  • Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
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2010-10-22  · While the cake bakes, prepare the topping. Pat the cranberries dry on kitchen paper, then toss with the sugar in a small bowl. After the second 45 …

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