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Cranberry Orange Tea Cakes | Can't Stay Out of the Kitchen | These delightful #TeaCakes include fresh #cranberries, grated #OrangeZest & #walnuts. The icing also includes #orange zest. This is the perfect #dessert to bring to #holiday & #Christmas parties. Everyone will swoon over these delicious treats. #HolidayDessert #CranberryDessert #CranberryOrangeTeaCakes

Cranberry Orange Tea Cakes

Teresa Ambra
Cranberry Orange Tea Cakes are a sweet tooth lover's delight! These lovely Tea Cakes include fresh cranberries, walnuts and orange peel for an explosion of flavor that will knock your socks off! This dessert is perfect for holiday and Christmas parties. It's so wonderful to the taste buds that you'll want seconds--or thirds.
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Prep Time 40 minutes
Cook Time 22 minutes
Total Time 1 hour 2 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 36
Calories 225 kcal

Equipment

  • 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

Ingredients
  

TEA CAKES:

  • 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

ICING:

  • 1 can vanilla frosting
  • 1 tsp. orange peel grated

Instructions
 

TEA CAKES:

  • 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.

ICING:

  • Microwave frosting 15-20 seconds to soften. (Remove foil and lid first).
  • Then stir in orange peel.
  • Drizzle over individual tea cakes.

Notes

NOTE: Rotate Bundt pans on oven racks half-way through baking time if baking more than one rack of miniature Bundt pans at a time.
 
NOTE: You can also spoon the icing into a zip lock bag (without the "stand and fill" bottom). Snip off a corner and pipe icing over top of individual Tea Cakes. There may be enough frosting to pipe double layers over some of the Tea Cakes.
 
NOTE: The icing will set up and dry sufficiently for storage after about 30-60 minutes.
 
NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 225kcalCarbohydrates: 29gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 182mgPotassium: 62mgFiber: 1gSugar: 20gVitamin A: 291IUVitamin C: 2mgCalcium: 47mgIron: 0.4mg
Keyword cake, cranberries, cranberry orange tea cakes, dessert, orange peel, tea cakes, walnuts
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