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Holiday Cake ... Deliciously Different

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Holiday Beet Pound Cake with Orange Glaze

(Family Features) - What makes this cake deliciously different? The surprise ingredient! Guess what it is.

  • Hint #1: It adds just a blush of color and a tantalizing flavor to this dazzling dessert.
  • Hint #2: It contributes to the moist, tender texture of the cake.
  • Hint #3: It's a trendy ingredient, usually found in salads and sides.

Try this quick quiz on family and friends, and you're sure to wow them in many ways. A jar of Aunt Nellie's pickled beets is the answer to the riddle and the surprise ingredient in Holiday Beet Pound Cake with Orange Glaze. It's a perfect holiday dessert and a welcome gift for a neighbor, teacher or holiday party host.

If you make the cake a couple of days in advance the flavors have a chance to blend, and the cake tastes even better. Drizzle the buttery orange glaze over the cake before serving for that extra-special touch.

Holiday Beet Pound Cake with Orange Glaze

Ingredients
  • 1 jar (16 ounces) Aunt Nellie's sliced pickled beets, drained
  • 2 1/4 cups granulated sugar, divided
  • 1 1/4 cups dried sweetened cranberries
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 large eggs, at room temperature
  • 1 1/2 sticks (12 tablespoons) unsalted butter, very soft
  • 1/4 cup vegetable oil
  • Finely grated zest of 1 orange
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • Orange Glaze (recipe below)

Preparation
    1. Preheat oven to 350°F. Butter and lightly flour a fluted 10-inch Bundt pan.
    2. Place drained beets and 1 cup of sugar in food processor. Process to a smooth puree, scraping down sides of bowl once.
    3. Place cranberries in small bowl; add enough hot water to cover.
    4. Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
    5. Combine remaining 1-1/4 cups sugar, eggs, butter, and vegetable oil in large mixing bowl. With electric mixer, beat on medium-high 2 to 3 minutes, until light and smooth. Blend in beet puree.
    6. Stir in orange zest and vanilla.
    7. Add half of flour mixture to beet mixture; beat on low speed until smooth. Add buttermilk; beat on low speed until smooth. Add the remaining flour mixture, beating until uniform. Drain cranberries well; fold into batter.
    8. Spoon batter into prepared pan, spreading evenly. Bake on center oven rack approximately 45 to 50 minutes, until cake pulls away from the sides of pan and toothpick inserted into center of cake comes out clean.
    9. Place pan on cooling rack. Cool 15 minutes, invert cake onto cooling rack. Cool briefly. Glaze cake while still warm.
    10. Orange Glaze: In large bowl, combine 2 1/2 cups confectioners' sugar and grated zest of 1 orange. Add 1/4 cup orange juice; whisk until smooth. Whisk in 1 1/2 tablespoons melted butter, adding additional juice if necessary for consistency. Spoon over cake. Sprinkle with 1/2 cup chopped walnuts.

SOURCE: Aunt Nellie's (Seneca Corporation)


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