By Family Features

Cranberry-Beet Bundt Cake with Orange-Walnut Glaze Recipe

This Cranberry-Beet Bundt Cake with Orange-Walnut Glaze recipe draws its unique flavor from beets and a sweet blend of spices and seasonings.

Few things go together quite like the holidays and comforting seasonal recipes.

Dessert is a must during the holidays, and this Cranberry-Beet Bundt Cake with Orange-Walnut Glaze draws its unique flavor from Aunt Nellie’s Beets and a sweet blend of spices and seasonings.

Cranberry-Beet Bundt Cake with Orange-Walnut Glaze Recipe

Recipe courtesy of

    Prep Time: 50 minutes

    Cook time: 45 minutes

    Yield: Serves 16

Cranberry-Beet Bundt Cake with Orange-Walnut Glaze Recipe Ingredients

    For the Cranberry-Beet Bundt Cake:

    1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained

    2 1/4 cups granulated sugar, divided

    1 1/4 cups dried sweetened cranberries

    2 1/2 cups all-purpose flour

    1 1/2 teaspoons baking powder

    1 teaspoon baking soda

    1/2 teaspoon salt

    1 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    4 large eggs, room temperature

    1 1/2 sticks (12 tablespoons) unsalted butter, softened

    1/4 cup vegetable oil

    1 orange, zest only, finely grated

    2 teaspoons vanilla extract

    1/2 cup buttermilk

    For the Orange-Walnut Glaze:

    2 1/2 cups confectioners’ sugar, sifted

    1 orange, zest only, finely grated

    1/4 cup orange juice, plus additional (optional)

    1 1/2 tablespoons unsalted butter, melted

    1 cup finely chopped walnuts

Cranberry-Beet Bundt Cake with Orange-Walnut Glaze Recipe Instructions

    Heat oven to 350° F. Butter and lightly flour fluted 10-inch Bundt pan.

    In food processor, puree beets and 1 cup sugar until smooth, about 30 seconds, scraping down sides of bowl once.

    In small bowl, cover cranberries with hot water.

    In medium mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.

    In large mixing bowl using electric mixer on medium-high, beat remaining sugar, eggs, butter and oil2-3 minutes until light and smooth. Blend in beet puree. Add orange zest and vanilla; mix until blended. Add half of flour mixture; beat on low until smooth. Add buttermilk; beat on low until smooth then add remaining flour mixture, beating until blended. Drain cranberries; fold into batter.

    Turn batter into prepared pan, spreading evenly. Bake on center rack 45-50 minutes. When done, cake will pull away from sides of pan and toothpick, inserted into center will come out clean.

    Cool 15 minutes then invert cake onto rack.

    To make the Orange-Walnut Glaze:

    In large mixing bowl, combine sugar and orange zest. Add orange juice; whisk until smooth. Whisk in butter. Add additional juice, if necessary.

    Spoon glaze over cake while still warm. Sprinkle with walnuts.

Dessert, Cake, Baking

SOURCE: READSalads.com and AuntNellies.com.

 

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Cranberry-Beet Bundt Cake Recipe with Orange-Walnut Glaze

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