Cranberry Beet Cake With Orange Walnut Glaze
Upload Your Photo- 0Comment
Print
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:
1Instructions:
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 pur
For glaze:
Ingredients:
2-1/2 cups confectioners' sugar2 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.Browse Similar Recipes
- By Category: Cakes and Frostings
- By Prep Methods: Bake
- By Course: Desserts
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.