Cranberry-Orange Mini-Bundt Cakes from NESTLÉ® TOLL HOUSE® are a delightful holiday dessert that combines tangy citrus with sweet decadence. These Orange Mini Bundt Cakes are infused with the vibrant flavor of cranberries and the aromatic essence of oranges, making each bite a burst of festive joy. The addition of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels creates a delightful contrast, ensuring a rich and nuanced taste.
Each Orange Mini Bundt Cake is a work of art, topped with a glaze that captures the spirit of a snowy holiday landscape. Made with NESTLÉ® TOLL HOUSE® Premier White Morsels, this glaze enhances the Mini Orange Bundt Cakes with a creamy sweetness that complements the tart cranberries and citrus notes perfectly. Whether you’re gifting them or indulging yourself, these cakes bring a taste of holiday cheer to any gathering.
Ideal for those who appreciate quick & easy dessert recipes, these cakes require minimal effort while delivering a rewardingly elegant presentation. Perfectly suited for any joyful celebration, Cranberry-Orange Mini-Bundt Cakes are a charming way to sweeten up the season.
Ingredients
Key Products
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Directions
Step 1
Preheat oven to 350° F. Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray with flour.
Step 2
Combine flour, baking powder and salt in large bowl.
Step 3
Beat sugar and butter in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in 2 tablespoons orange peel and vanilla extract. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Stir in mini morsels. Fold in cranberries. Spoon into prepared pans, filling 3/4 full.
Step 4
Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden. Cool in pans on wire racks for 10 minutes. Invert pans onto wire racks to release cakes. Cool completely.
Step 5
Microwave white morsels in large, uncovered in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Whisk in orange juice and remaining 1 teaspoon grated orange peel. (Mixture will initially get firm, but as you keep stirring, it will get smooth. Add more orange juice if needed.) Drizzle glaze over cakes.
Ingredients
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Make It
Step 1
Preheat oven to 350° F. Spray two 6-cake mini-Bundt cake pans with nonstick cooking spray with flour.
Step 2
Combine flour, baking powder and salt in large bowl.
Step 3
Beat sugar and butter in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Beat in 2 tablespoons orange peel and vanilla extract. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Stir in mini morsels. Fold in cranberries. Spoon into prepared pans, filling 3/4 full.
Step 4
Bake for 18 to 20 minutes or until wooden pick inserted in cake comes out clean and cakes are golden. Cool in pans on wire racks for 10 minutes. Invert pans onto wire racks to release cakes. Cool completely.
Step 5
Microwave white morsels in large, uncovered in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Whisk in orange juice and remaining 1 teaspoon grated orange peel. (Mixture will initially get firm, but as you keep stirring, it will get smooth. Add more orange juice if needed.) Drizzle glaze over cakes.
Ingredients
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