Time 1h50m Yield 8 servings Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 6 to 8 minutes. If needed, brush any sugar crystals off the side of the saucepan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the cranberries over the caramel. For the cake: Whisk together the flour, baking powder, baking soda, cinnamon, salt and cloves in a medium bowl. Beat the butter and sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and orange zest. Whisk together the milk and sour cream in a small bowl. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated. Pour the batter over the cranberries in the cake pan, and spread evenly. Bake until the cake is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, 20 to 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, cranberry-side up. Let cool completely. Cut into wedges, and serve.
Time 45m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350. Grease and flour 8" square pan. Sift together flour and baking soda (set aside). In food processor grind orange and raisins (her recipe says grind the orange and raisins). In separate bowl cream butter and sugar. Beat in eggs. Stir in Sour Milk. Add orange/raisin mixture. Stir in flour mixture. (Depending on the amount of juice in the orange you may have to adjust the flour slightly to get the right batter consistency). Pour into pan and bake for 30 minutes or until done (suggest checking after 25 minutes as grandma did not specify boking time). While cake bakes dissolve 1/4 cup orange juice with 1/2 cup sugar (either on stove or in microwave). Pour juice mixture over cake while hot (you may want to poke small holes in the cake).
Time 2h10m Yield 12 Number Of Ingredients 11 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.
Time 45m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350°F, with rack in center of oven. Spray 8" cake pan with non-stick spray. Put cranberries in a sieve which is set over a medium sized bowl. Spoon the cake flour over cranberries and sieve the flour into the bowl below. Set cranberries aside. Add cornmeal, baking powder and orange zest to flour; mix. In stand mixer with paddle attachment, cream butter and sugar at medium speed until light and fluffy - about 3 minute. Add vanilla and yolks and eggs, one at a time. Turn speed down to low and add orange juice. Turn off mixer and fold in cranberries, just until incorporated. Turn batter into cake pan, smooth top of batter and bake until golden brown about 30-35 minutes. Cool on wire rack for about an hour. Turn cake onto cake plate and sieve the powdered sugar over the top of the cake to serve.
Time 1h Yield 12-15 servings. Number Of Ingredients 15 Steps:
Combine the brown sugar and butter; spread evenly into a greased 13x9-in. baking dish. Sprinkle with cranberries and oranges; set aside. , In a bowl, cream shortening and sugar. Beat in eggs and orange zest. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with milk and orange juice. Spread over cranberry mixture. , Bake at 375° for 35-40 minutes or until a toothpick inserted into the cake comes out clean. Run a knife around edges of pan; immediately invert onto a serving plate. Serve warm.
Time 2h Yield 12 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda, baking powder and salt; set aside. In a large bowl, mix together 1 cup of white sugar, 1/3 cup of orange juice, eggs, buttermilk, cranberry liqueur, and vegetable oil using an electric mixer. Add the dry ingredients and mix just until moistened. Fold in the chopped dates, cranberries and orange zest. Pour the batter into the prepared pan and spread evenly. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Let the cake cool in the pan set over a wire rack for 15 to 20 minutes. Remove the cake from the pan and place on a serving plate. In a small saucepan, stir together 1 cup of orange juice and 3/4 cup of white sugar. Bring to a boil, stirring until the sugar has dissolved. Use a turkey baster or large spoon to drizzle the sauce over the cake. Poke the cake with a fork or skewer to help it absorb all of the sauce, or until the cake is thoroughly moistened.
