Cranberry Orange Tea Cakes
Well, I have another delightful Tea Cakes recipe for you today. Cranberry Orange Tea Cakes uses fresh orange peel, cranberries and walnuts in a delicious batter. The icing is canned vanilla icing with more orange zest stirred into it. Yummy, yummy, yummy! For those looking to make this recipe, I purchased the 20-tin miniature Bundt pan racks at Jo-Ann Fabric and Crafts.
Follow Me On Instagram!
I’m not sure which of the Tea Cakes was my favorite this year. I made over 15 kinds and loved ALL OF THEM! But I have to admit to being partial to anything with cranberries and orange flavoring! We baked over 1,000 Tea Cakes for this year’s Christmas Baking Extravaganza and we’ve heard a lot of feedback from our recipients. All positive!
I wasn’t actually planning on making these Tea Cakes initially. But I ended up with so many fresh cranberries on my hands that I needed to find ways to use them up before they spoiled. So I used them in a Pumpkin Cranberry recipe, a gluten free bread that I gave out to our GF neighbors and church friends, and even an oatmeal recipe!
I started with a standard pound cake recipe but spruced it up a lot. Since it uses three cups of sugar (just in the cake), I figured it would be sweet enough to counter any excessive tartness from the cranberries. Actually the flavors were dreamy together.
If you have some fresh cranberries you want to use in a recipe, Cranberry Orange Tea Cakes will make a delightful holiday dessert for Thanksgiving or Christmas menus. For that matter, you may want to bring a batch of these Tea Cakes to any holiday party you have this time of the year. Everyone is sure to enjoy them.
Cranberry Orange Tea Cakes are so delightful.
These rich, decadent Tea Cakes are perfect for the holidays.
These Tea Cakes include fresh cranberries, walnuts and grated orange peel.
Every bite will have you drooling!
Here’s what I did.
I used these ingredients for the Tea Cakes.
Soften butter and cream cheese. I left it out on the counter overnight.
Whip butter and cream cheese together with an electric mixer until combined.
Add sugar, baking powder, eggs and vanilla extract.
Mix with an electric mixer until smooth and creamy.
Add cake flour and cheesecake pudding mix.
Thoroughly wash cranberries. Drain and pat dry with paper towels.
Add cranberries, walnuts and grated orange peel.
Stir ingredients and beat until very well combined.
Grease and flour a 20-tin miniature Bundt pan.
Spoon cake batter into individual tins about two-thirds full.
Bake at 350 degrees about 22 minutes or until a toothpick inserted in center comes out clean. If you’re baking more than one pan of miniature Bundt cakes at a time, rotate the pans on oven shelves after 10 minutes of baking time.
Allow cakes to cool completely in tins before removing to wire racks.
I used these ingredients for the icing.
Microwave canned vanilla frosting about 15-20 seconds until it softens. Add orange zest and stir well.
Drizzle icing over Tea Cakes, or spoon into a zip lock bag without the bottom. Snip off a corner and pipe frosting over individual Tea Cakes.
Pipe icing over top of Tea Cakes. I actually piped a double layer over most of the Tea Cakes.
The icing will set up in about 30-60 minutes so that you can wrap individual Tea Cakes in plastic wrap or transfer Tea Cakes to a plastic container.
The walnuts provide crunch and the cranberries and orange peel provide flavor and texture.
Cranberry Orange Tea Cakes are a scrumptious dessert to bake for Thanksgiving or Christmas dinners.
If you can’t eat nuts, you can skip them or try substituting coconut instead!
Here’s the recipe.
CRANBERRY ORANGE TEA CAKES
(My own concoction)
Cranberry Orange Tea Cakes
- 1 or 2 20-tin miniature Bundt cake tins
- 1 large mixing bowl
- 1 electric mixer
- 1 large wooden spoon
- measuring cups
- measuring spoons
- 1 orange zester or grater
- 1 nut chopper if nuts are not previously chopped
- 2 wire cooling racks
- 1 zip lock bag WITHOUT the "stand and fill" bottom
- 8 oz. pkg. cream cheese softened
- 1 1/2 cups salted butter softened (3 sticks)
- 3 cups cake flour
- 3.9 oz. pkg. cheesecake pudding mix
- 3 cups granulated sugar
- 6 large eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. baking powder
- 2 cups fresh cranberries washed
- 1 cup walnuts finely diced (measure after chopping)
- 1 tbsp. orange peel grated
- 1 can vanilla frosting
- 1 tsp. orange peel grated
- Cream butter and cream cheese.
- Add granulated sugar, baking powder, eggs and vanilla.
- Stir in flour, cheesecake pudding mix, cranberries, walnuts and grated orange peel.
- Beat well.
- Grease and flour a 20-tin miniature Bundt pan.
- Spoon cake batter into individual Bundt tins about two-thirds full.
- Bake about 22 minutes at 350° or until a toothpick inserted in center comes out clean.
- Cool completely before removing from pan.
- Transfer Tea Cakes to a wire rack.
- Frost with icing.
- Microwave frosting 15-20 seconds to soften. (Remove foil and lid first).
- Then stir in orange peel.
- Drizzle over individual tea cakes.
© Can’t Stay Out of the Kitchen
This festive, beautiful and elegant dessert is a crowd pleaser!
Cranberry Orange Tea Cakes will knock your socks off!
This dessert is great for those of you with a sweet tooth!
If you need a dessert to wow your family and friends for the holidays, Cranberry Orange Tea Cakes will do it!