To kick off one of my favorite holidays, I decided to make the mini cranberry bundt cakes. They are filled with fresh Ocean spray cranberries and topped off with a sweet orange glaze. The combination of tangy and sweet has your mouth screaming for more!
Thanksgiving is filled with so many good memories and really does top the list of my favorite holiday.
This month I try to get my kids involved with saying what they are thankful for everyday. Usually, I get an answer like, “my bike” or “my toys”, but once in a while i’ll get, “I’m thankful for you mom and the desserts you make us”. My heart just goes pitter patter with comments like these! Considering half of the time I am just trying to keep them alive and not kill each other (you know all you SAHM feel me on this one).
So when I made these mini cranberry bundt cakes, the kids gobbled them up and seemed very thankful I filled there bellies with another one of my desserts! Another one of my desserts they loved was my Ice box cookies with pecans.
Our thanksgiving tradition in the Blaser household usually starts out with getting up and eating breakfast. I turn on the Macy’s Day parade (because who doesn’t love the parade)? Then I start baking while the kids stare at the TV waiting for the big guy in red to show up.
We all get dressed and usually head down to Rockford IL. This year our feast is going to be at my sister’s house. Of course, I am bringing all the desserts, which is only natural. This mini cranberry bundt cake will be making an apperance as well.
So after being in a food coma and sharing in laughter with my family, we head home to pass out!
Benefits of Cranberries
Did you know that cranberries are the most consumed and produced food? It has definitely become a part of thanksgiving across families all over the world. But did you know that there are many health benefits to cranberries?
They are full of antioxidants and prevent urinary tract infections. The also improve digestion, lower cholesterol, lower in calorie, prevent gum disease, boost your immune system, regulate blood sugar, contain cancer fighting agents and protect you from ulcers.
So even though my mini cranberry bundt cakes are full of sugar and butter, you do get some health from the cranberries!!
How to make the mini cranberry bundt cakes with orange glaze
Preheat your oven to 350 degrees. Grease your mini bundt pan with crisco and flour to make sure cakes will release gently after baking. Discard any excess flour.
In a medium mixing bowl, whisk together the flour, baking soda, baking powder and salt. Set aside. In a glass bowl, put in your cleaned cranberries and be sure to discard any of the rotten ones. Pour flour on them and mix around to make sure they get coated well.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add in your vanilla extract and one egg at a time. Mix until well blended. Alternate by adding only half of the flour mixture, then the sour cream and then the rest of the flour mixture. Fold in cranberries with a spatula and spoon about a quarter cup filling only half full in pan. Bake for 18-20 minutes or when the cake tester or toothpick comes out clean.
Loosen cakes with a knife to help release from the pan. Let them cool for about 45 minutes. While the cakes are cooling down, make your orange glaze by mixing orange juice and confectioner’s sugar together. It shouldn’t be super runny and thick enough to stay on cakes.
Mini cranberry bundt cakes with orange glaze
- Electric hand mixer with beaters
- Home Decor
- Measuring cups and spoons
- Mini bundt cake pan
- wire cooling rack
- 2½ cup all purpose flour More to flour the bundt pan
- crisco with butter for the bundt pan
- ½ tsp baking powder
- ½ tsp baking soda
- 12 oz Ocean Spray fresh cranberries 1 bag
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- ½ cup sour cream may use greek yogurt as well
- ¾ tsp salt
- 1 cup confectioner's sugar
- ¼ cup orange juice
Mini cranberry bundt cake
- Pre heat oven to 350°. Prepare mini bundt pan by greasing it with crisco and flour. Be sure to use enough flour so your cakes release nicely after cooling. Discard any excess flour.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In another mixing bowl, pour cranberries in and discard any mushy ones. Take a spoonful of flour and coat the cranberries. Set aside.
- In a large mixing bowl, beat the butter and sugar until fluffy. Mix in vanilla extract. Add one egg at a time, mixing after each one is added.
- Mix in ½ of the flour mixture, then ½ sour cream and then the rest of the flour mixture.
- Fold in cranberries with a spatula. Spoon batter in mini bundt cake pan filling a little over half.
- Bake in the center rack of the preheated over for about 18-20 minutes until the cake tester comes out clean.
- Remove from oven and allow to cool for 15 minutes.
- Carefully run a butter knife along the edges of each individual cake to loosen from the pan.
- Place on a cooling rack and once cooled down and carefully flip cakes over onto the rack.
- Allow to cakes to cool completely for about 45 minutes.
- In a mixing bowl, combine one cup of confectioner's sugar with ¼ cup orange juice. Mix well until it is all combine. You can add more sugar or more juice or to your desired consistency.
- Cakes are best served right away, but will store well in an airtight container for up to a week.
- Store in freezer for up to 2 months.
Fun fact of the day!
The sixth sick sheik’s sixth sheep’s sick is said to be the toughest tongue twister in English. Hell, I can even read it outloud without messing up! You guys give it a try!
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