Nothing Bundt Cranberry Orange Cakes - LorAnn Oils

[Pages:2]Nothing Bundt Cranberry Orange Cakes

Serving Size: 6 mini Bundt cakes

INGREDIENTS Cake: 2 cups all-purpose flour 1 ? tsp baking powder ? tsp baking soda ? tsp salt 1 cup granulated sugar ? cup unsalted butter, softened 1 large egg 1 tsp LorAnn Oils Vanilla Extract 1/8 tsp LorAnn Oils Super-Strength Natural Orange Oil ? cup orange juice 1 ? cups fresh or frozen cranberries, thawed Powdered sugar, for dusting Sugared Orange Cranberries, optional: 2 cups fresh or frozen cranberries, thawed 1 cup granulated sugar 1 cup water 1/8 tsp LorAnn Super-Strength Natural Orange Oil ? cup superfine sugar Note: If garnishing with sugared orange cranberries, plan ahead. Soaking time is at least 8 hours, or overnight. INSTRUCTIONS 1. Preheat oven to 350? F. Grease and flour 6 3x3-inch mini Bundt molds. 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. 3. In a large bowl, or in a stand mixer bowl fitted with a paddle attachment, beat sugar and

butter on medium speed for 3 minutes. 4. Beat in egg, LorAnn Oils Vanilla Extract, and LorAnn Oils Natural Orange Oil until smooth.

Mix in orange juice.

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Nothing Bundt Cranberry Orange Cakes

INSTRUCTIONS (Cont.) 5. Stir in flour mixture until just moistened. Fold in cranberries. 6. Pour batter into prepared pans. 7. Bake for 18?22 minutes, or until bread springs back when touched lightly. 8. Cool in pans for 10 minutes, then transfer to a rack to cool completely. 9. When cool, top with a dusting of powdered sugar and garnish with sugared orange

cranberries, if desired. 10. To make sugared orange cranberries for garnish, place fresh or thawed cranberries in a bowl.

Set aside. 11. In a small saucepan, combine sugar and water. Stir over low heat until sugar is dissolved. 12. Bring mixture to a low simmer and remove from heat. Do not allow mixture to boil or

cranberries may burst. Stir in LorAnn Oils Natural Orange Oil. 13. Pour the warm orange sugar syrup over cranberries and stir. 14. Cover cranberries and refrigerate 8 hours or overnight. 15. Drain cranberries in a colander set over a bowl, reserving cranberry-orange liquid for another

use, such as a flavored simple syrup for cocktails or mocktails. 16. Place superfine sugar in a shallow dish. Add cranberries and roll to completely coat in sugar. 17. Spread coated cranberries in a single layer on a baking sheet. Let stand at room temperature

for about one hour, or until dry. Store cranberries in an airtight container in a cool place for up to a week.

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