Cranberry Orange Tunnel Bundt Cake

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This cranberry and orange has the holidays written all over it. With a smooth cream cheese frosting and chopped pecan garnish, it is simply irresistible.
Cranberry Orange Tunnel Bundt Cake, purple and orange bundt cake, white frosting with nuts
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Welcome to my new blog! I’m excited to have you here. To get acquainted, I would like to share a few facts about myself: 

Fact one; my last request dinner must include lobster drenched in BUTTA. 
Fact two; I don’t go anywhere without hand sanitizer. 
Fact three; I love “pottery pretty”, the term I use for tableware.
Fact four; I have changed over 30,000 diapers (and counting) in my lifetime. 
Fact five; Cooking is my hobby.  Sorry for stating the obvious.


If you found this blog via my other blog, Food for the Finicky, I hope you will enjoy this one as well. Unlike my other blog which consists of recipes for picky children and has a healthy “everything in moderation” theme, this blog is more indulgent and appeals to a broader palate spectrum. It contains recipes with flavors that I love. There is a combination of original recipes, favorite recipes, recipes I have always wanted to try, and newly discovered ones. 

On a personal note, I live in New England with my husband and two teenage kids. I run a day care business and find myself surrounded with young children all day long, which explains “fact two” about me. Genealogically, I did not inherit my mother’s green thumb and can kill a plant just by looking at it.

I’m petite, but with a hardy appetite and have been known to occasionally out eat my 6 feet 3 inches husband. I generally make healthy eating choices but will not go without the flavors that I love. Sharing beautifully prepared food is my favorite pastime. Now, I’d like to share the taste and aromas from my kitchen with you. 

Let's get started with this eye-catching bundt cake!

A slice Cranberry Orange Tunnel Bundt Cake in the foreground





Cranberry Orange Tunnel Bundt Cake



INGREDIENTS:

Cranberry Cake Layer

2 eggs
1 1/4 cups flour
3/4 cup sugar
6 tbsp. butter, room temperature
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
3/4 cup sour cream
1 cup whole cranberries
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 cup whole pecan (divided)
red and blue gel food coloring 



INSTRUCTIONS:

Generously coat a 12 cup capacity bundt cake pan with cooking spray. Dust with a thin layer of flour. Tap pan to remove excess flour.

Combine flour, salt, baking powder, and baking soda in a bowl and set aside.

Place all of the pecan in food processor and puree until finely ground. Divide in half and set aside.  

Place cranberries in the empty food processor and puree. Set aside.

In a large bowl whisk together  butter  and sugar until light and fluffy. Add eggs and beat until smooth and consistency slightly thickens, about one minute. Blend in vanilla and almond extract.  

Alternately add the flour mixture and sour cream, starting with a third of the flour, then half of the sour cream, another third of the flour, the remaining sour cream, and ending with flour. Blend in cranberries and half of the ground pecan.  

Fill a 1/4 tsp. measuring spoon with 5 parts of red to 1 part of blue food coloring. Blend into batter. Adjust color as needed to obtain your desired shade.

Pour into the prepared bundt cake pan.  Set aside.


Preheat oven to 350 degrees F.


Orange Cake Layer

2 eggs
1 1/4 cups flour
3/4 cup sugar
6 tbsp. butter, room temperature
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
1/2tsp. vanilla extract
1/2 tsp. almond extract
1/2 of ground pecan from above
grated orange rind from 2 medium oranges ( 1 1/2 to 2 tablespoon grated)
1/4 cup fresh squeezed orange juice
red and yellow food coloring


Combine flour, salt, baking powder, and baking soda in a bowl and set aside.

In a large bowl whisk together  butter  and sugar until light and fluffy. Add eggs and beat until smooth and consistency slightly thickens, about 1 minute. Blend in vanilla extract, almond extract, and grated orange peel.  

Alternately add the flour mixture and sour cream, starting with a third of the flour, then half of the sour cream, another third of the flour, the remaining sour cream, and ending with flour. Blend in orange juice and pecans.

Fill a 1/4 tsp. measuring spoon with 2 parts yellow to 1 part of red food coloring. Blend into cake batter. Adjust color as needed to obtain your desired shade.

Pour into the bundt cake pan. Bake for 45 minutes or until a toothpick comes out with a few crumbs when inserted into cake. Allow to cool.  

Frost with Cream Cheese Pecan Frosting. Sprinkle cake with chopped pecan. Store refrigerated.

Serving suggestions: microwave slices of cake for 8-10 seconds before serving. I find that the consistency of refrigerated cakes tend to be rigid and microwaving brings them back to their original consistency.


Cream Cheese Pecan Frosting

8 oz. cream cheese, room temperature (reduced fat is fine)
4 oz. butter, room temperature
1/2 tsp. vanilla extract
1/2 tsp. almond extract
3 cups powdered sugar

Whisk cream cheese and butter until creamy. Add vanilla and almond extract. Gradually add powdered sugar. Whisk until smooth and creamy.


2 comments:

Anonymous said...

Your cake looks great!

Anonymous said...

Mmm, I love the colors in the bundt cake! Very fall-like. I can't wait for future recipes!

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