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Cranberry Beet Cake With Orange Walnut Glaze

by

Yield: Makes 16 servings.

This cake’s pale pink hue makes it a welcome addition to any holiday table. Substitute homegrown or fresh beets, cooked, for the jar of beets, if you like.

For Cake:

Ingredients:

    • 1 1/4 cups dried sweetened cranberries
    • 2 1/2 cups all-purpose flour
    • 1-1/2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 2-1/4 cups sugar, divided
    • 1 jar or can (16 ounces) beets (pickled or regular), drained
    • 4 large eggs, at room temperature
    • 3/4 cup (1-1/2 sticks) unsalted butter, softened
    • 1/4 cup vegetable oil
    • 2 teaspoons grated orange zest
    • 2 teaspoons grated lemon zest
    • 2 teaspoons vanilla extract
    • 1/2 cup buttermilk

Instructions:

Butter and lightly flour a 10-inch (12- to 14-cup) Bundt pan, knocking out the excess. Set aside. Preheat the oven to 350 degrees F.

Put the cranberries into a small bowl and add hot water to cover. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a large bowl. Set aside. Combine 1 cup of sugar and the drained beets in a food processor. Process for about 30 seconds, to a purée, stopping to scrape down the sides of the bowl once or twice. Set aside. Combine the remaining 1-1/4 cups of sugar and the eggs, butter, and vegetable oil in a large bowl. Using an electric mixer, beat on medium-high for 2 to 3 minutes, until light and airy. Blend in the beet purée. Add the orange and lemon zests and the vanilla. Mix briefly. Add half of the dry mixture, then all of the buttermilk, and finally the remaining dry mixture, beating on low after each addition. Drain the cranberries and fold them into the batter. Scrape the batter into the pan, spreading it evenly. Bake on the center oven rack for about 50 minutes.

When done, the cake will pull away slightly from the sides of the pan, and a long tester (such as a thin wooden skewer) inserted deep into the center will come out clean. Cool the cake in the pan for 15 minutes. Invert the cake onto a large serving plate and continue to cool. Glaze the cake while it is still warm.

For Glaze:

Ingredients:

  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons grated orange zest
  • 1/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1-1/2 tablespoons unsalted butter, melted
  • 1/4 teaspoon vanilla extract
  • 1 cup finely chopped walnuts, for sprinkling

Instructions:

Sift the confectioners' sugar into a large bowl. Add the orange zest, orange juice, and lemon juice and whisk to blend. Add the melted butter and vanilla and whisk. The glaze should be thick enough to coat the cake without running right off; adjust by adding more orange juice, by the half teaspoon, if it seems thick. Spoon half of the glaze over the cake. Sprinkle with walnuts, then cover with the remaining glaze.

Tags:
Updated Thursday, August 16th, 2012
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3 Responses to Cranberry Beet Cake With Orange Walnut Glaze

  1. Teresa Schmidt August 10, 2013 at 12:35 pm #

    Please list the ingredients and amounts for the Cranberry Beet Cake recipe. I LOVE this cake and your website isn’t showing the above. Thanks!

    • Aimee Seavey August 11, 2013 at 8:28 am #

      Hi Teresa. Our apologies that the whole recipe wasn’t displaying properly! We recently upgraded our website and had some glitches carrying over recipes with special characters in them — like fractions or the accent mark in saute. We have corrected the problem and you can now view and print the entire recipe for Cranberry Beet Cake With Orange Walnut Glaze. Thanks for your comments!

  2. Teresa August 13, 2013 at 11:15 am #

    Yeah!!!! Thank you!! Now I can use my over abundance of garden beets. My guys sure are happy.

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