Pumpkin Bundt Cake

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Pumpkin Bundt Cake
Pumpkin, spices, and maple syrup all combine to make one tasty cake, with orange cream cheese glaze as a nice compliment to this fall-inspired spiced pumpkin cake.
Recipe type: Dessert | Oil Cake | Pumpkin Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cloves
  • 3 large eggs
  • 1 cup firmly packed light brown sugar
  • ½ cup pure maple syrup, preferably grade B
  • 1 15-ounce can of pumpkin puree
  • ½ cup vegetable oil
Orange Cream Cheese Glaze:
  • 3 ounces cream cheese, room temperature
  • 1 tablespoon grated orange zest
  • 1 cup confectioners (powdered) sugar
  • 3 to 4 teaspoons freshly squeezed orange juice
Garnish:
  • 1 to 2 tablespoons grated orange zest
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch Bundt pan or fluted tube pan; generously grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add eggs and beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, add the brown sugar one tablespoon at a time, taking 3 to 4 minutes, and beating until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Reduce mixer speed to medium; slowly pour the maple syrup into the batter in a slow steady stream. Add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  4. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 60 to 65 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Cream Cheese Glaze:
  1. In a small bowl, combine cream cheeses, orange zest, and confectioner's sugar. Add 3 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides.
  3. Garnish: sprinkle the orange zest over the glaze.

Pumpkin Walnut Cake

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Pumpkin Walnut Cake
A holiday Pumpkin cake that is flecked throughout with crystallized ginger, raisins, candied cherries, and walnuts, and then finished with a sweet orange glaze. Using vegetable oil in place of butter makes a cake that has a wonderful moist flavor and dense texture.
Recipe type: Dessert | Oil Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food Pan Prep: Greased and Floured Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup dark or golden raisins, plumped (or a combination of both)
  • 2 tablespoons finely minced crystallized ginger
  • ½ cup quartered red candied cherries
  • 3 cups + 1 tablespoon all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 5 large eggs
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 2 cups fresh pumpkin puree or, one 15-ounce can of pumpkin.
  • 1¼ cup vegetable oil
  • 1½ cups walnuts, coarsely chopped, 2 tablespoons reserved for the top
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Instructions
Preheat oven to 350 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. Plump the raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a small mixing bowl, combine the drained raisins, ginger and cherries. Stir in 1 tablespoon of flour to keep the fruit from sticking together. Set aside.
  3. In a medium mixing bowl, combine 3 cups flour, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  4. In a large bowl of an electric mixer, add eggs; beat on medium-high speed for 2 minutes. With the mixer still on medium-high speed, slowly add the granulated sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking 3 to 4 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated, and the mixture looks light in color and thickened. Add the brown sugar one tablespoon at a time, taking 3 to 4 minutes, and beating until the sugar is fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  5. Reduce mixer speed to medium, add the pumpkin puree, and beat for 1 minute. With the mixer still on medium speed, slowly pour the oil into the batter in a slow steady stream, and then beat for 1 minute longer.
  6. Reduce mixer speed to medium-low, and blend in the flour mixture all at once, mixing just until incorporated.
  7. Remove the bowl from the mixer. Using a balloon type whisk or large rubber spatula, fold in all but 2 tablespoons of the walnuts, along with the raisins, ginger, and cherry mixture.
  8. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Sprinkle the 2 tablespoons reserved walnuts over the top. Bake 65 to 70 minutes or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.
Adapted From: Walter, Carole, Great Cakes, Random House, New York, 1991

Raisin Pound Cake

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Raisin Pound Cake
Rich and fragrant with spices, this flavorful pound cake is flecked throughout with apple and raisins. The grated apple makes this cake moist and helps it too stay fresh for days. This cake is delicious served either plain, with a sprinkling of powdered sugar, or topped with a sweet orange glaze.
Recipe type: Dessert | Butter Cake
Serves: 8 to 10
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt Pan Prep: Greased and Floured Starting Oven Temp: 375° Storage:Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 1 cup dark raisins
  • 1 cup golden raisins
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup butter, room temperature
  • 2 tablespoons grated orange zest (1 orange)
  • 1 cup granulated sugar
  • 1 cup light or dark brown sugar (or a combination of both)
  • 4 large eggs, warmed to room temperature
  • 1 cup grated, peeled apple (about 2 medium sized apples)
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Garnish:
  • ¼ cup dark raisins
  • ¼ cup golden raisins
  • 1 teaspoon granulated sugar
Instructions
Preheat oven to 375 degrees F. Prepare one 9-inch Bundt pan or fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. Plump the dark raisins and golden raisins by steaming in a colander in a double boiler; steam the raisins about 1 minute or until softened. Thoroughly drain, or spread the raisins on paper toweling to dry. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Place the fruit in a steamer or plastic or wire mesh colander on top of the simmering water, the upper pan should not touch the water.
  2. In a medium mixing bowl, combine flour, baking powder, salt, ginger, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, granulated sugar, and brown sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. Slowly add the brown sugar over an additional 3 to 4 minutes. While adding the sugars, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the apples and raisins into the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 25 minutes. Then lower the oven temperature to 325 degrees F, and bake another 70 or 80 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides.
Garnish:
  1. In a small bowl, combine dark raisins and golden raisins. Toss with sugar to coat. Sprinkle a few raisins over the orange glaze and arrange the remainder around base of cake.
Adapted From: Dalsass, Diana, The New Good Cake Book, W.W. Norton & Company, New York, 1997

Sweet Potato Pound Cake

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Sweet Potato Pound Cake
Every bite of this moist cake is filled with the taste of sweet potatoes and warm spices, and the orange flavored glaze drizzled over the top compliments the flavors perfectly.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9 inch Fluted Tube Pan Prep: Greased Bottom Only Oven Temp: 350° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 4 large eggs, warmed to room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups cooked, mashed sweet potatoes
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Instructions
Preheat oven to 350 degrees F. Prepare one 9 inch fluted tube pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the mashed sweet potatoes, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and sweet potatoes, ending with the last portion of the flour, and stirring just until blended.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.
Adapted From: The Taste of Home Fall Baking Cookbook, Reiman Media Group, Wisconsin, 2009

Orange Poppy Seed Cake

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Orange Poppy Seed Cake
An old-fashioned cake - ideal for a quiet afternoon with a cup of coffee or tea. This wonderful cake recipe was shared with me by my sister, Linda Stradley, from her website What’s Cooking America.
Recipe type: Dessert | Butter Cake
Serves: 10 to 12
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 9" Bundt Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 2 tablespoons poppy seeds
  • ¼ cup milk, room temperature (preferably whole milk)
  • 3 cups cake flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup freshly squeezed orange juice
  • 2 teaspoons pure vanilla extract
  • 1¼ cups unsalted butter, room temperature
  • 1 tablespoon grated orange zest
  • 1¾ cups granulated sugar
  • 4 eggs, room temperature
Orange Glaze:
  • 1 cup confectioners (powdered) sugar
  • 1 teaspoon grated orange zest
  • 3 tablespoons freshly squeezed orange juice
Instructions
Batter:
  1. In a small mixing bowl, soak poppy seeds in milk for 2 hours.
  2. Preheat oven to 325 degrees F. Prepare one 9 inch Bundt pan; generously grease the pan with shortening and dust with flour.
  3. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  4. In a small bowl, stir the orange juice and vanilla extract together. Set aside.
  5. In a large bowl of an electric mixer, cream the butter, orange zest, and sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  6. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  7. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down; add the poppy seed mixture and about one half of the orange juice mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and orange juice mixture, ending with the last portion of the flour, and stirring just until blended.
  8. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 50 to 60 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack and cool 10 to 15 minutes. Remove from pan and invert onto a cake plate. Spoon Orange Glaze over warm cake.
Orange Glaze:
  1. In a small bowl, combine sugar and orange zest. Add orange juice and stir until smooth.

Cranberry Mince Pound Cake

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Cranberry Mince Pound Cake
While growing up, mincemeat pie was always part of our traditional Thanksgiving desserts. But who says mincemeat is only for pie? I’ve broken tradition to combine tangy fresh cranberries with sweet mincemeat to make a new holiday cake. The drizzling of orange glaze beautifully compliments the rich flavors of this large and attractive cake. Add a few sugared cranberries for garnish and you will wow you family and guests.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: One 10" Angel Food Pan Prep: Greased and Floured Oven Temp: 325° Storage: Covered, Room Temperature

Help: Cake Hints and Tips, Sugared Cranberries

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Batter:
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • 1 tablespoon pure vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 tablespoon freshly grated orange zest
  • 2 cups granulated sugar
  • 6 large eggs
  • 1 27-oz jar prepared mincemeat
  • 1½ cups fresh or frozen cranberries, coarsely chopped
Orange Glaze:
  • 1 cup confectioner's (powdered) sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 4 to 5 teaspoons freshly squeezed orange juice
Garnish (Optional):
Instructions
Preheat oven to 325 degrees F. Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
Batter:
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a small bowl, combine milk and vanilla; stir together. Set aside.
  3. In a large bowl of an electric mixer, cream the butter, orange zest, and granulated sugar until light and fluffy. Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  4. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  5. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
  6. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the mincemeat and cranberries into the batter.
  7. Bake: Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake 2½ hours or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
Orange Glaze:
  1. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving. Garnish with Sugared Cranberries (optional.)

Sweet Orange Rolls

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Sweet Orange Rolls
A scrumptious treat! These sweet rolls are absolutely wonderful. Each crescent shaped roll has an orange zest filling, then is covered with an orange glaze after baking.
Recipe type: Dessert | Yeast Bread | Orange
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two 13"x9"x2" inch oblong Pan Prep: Greased Oven Temp: 350° Yield: 24 Rolls Storage: Tightly Wrapped, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • ¼ cup warm water (110 to 115 degrees)
  • 1 package active dry yeast
  • ¼ cup granulated sugar
  • 2 large eggs, beaten
  • 6 tablespoons unsalted butter, melted and cooled
  • ½ cup sour cream
  • 1 teaspoon salt
  • 3½ to 4 cups all-purpose flour
Filling:
  • ¾ cup granulated sugar
  • 1 tablespoon grated orange zest
  • 2 tablespoons unsalted butter, melted, divided
Glaze:
  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • ½ cup sour cream
  • 2 tablespoons freshly squeezed orange juice
Instructions
Dough:
  1. In a large mixing bowl, combine warm water and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add sugar, eggs, melted butter, sour cream, and salt; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
  2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
  3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
  4. Prepare two 13x9x2 inch oblong pans; lightly grease the pans with shortening
Filling:
  1. In a small bowl, combine sugar and orange zest. Set aside.
  2. Punch dough down then turn onto a lightly floured surface; knead dough briefly, 4 to 5 times.
  3. Divide dough in half. Roll half of the dough into a 12-inch circle. Use a pastry brush to brush dough with 1 tablespoon melted butter, and sprinkle half of the sugar-orange zest mixture on top. Cut into 12 pie-shaped wedges. Starting with the wide-end, roll-up each wedge; bend into a crescent shape and place point-side down in the baking pans about 1 inch apart. Repeat with the 2nd half of the dough.
  4. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
  5. Preheat oven to 350 degrees F.
  6. Bake: Bake 15 to 20 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool. Drizzle glaze onto still hot rolls.
Glaze:
  1. Prepare glaze while rolls are baking. In a small heavy saucepan over medium-high heat, combine butter, sugar, sour cream, and orange juice; bring to a gentle boil, boil 3 minutes stirring constantly so mixture does not burn. Remove from heat and set aside to cool slightly until rolls are finished baking.

Fruit and Walnut Kugelhopf

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Fruit and Walnut Kugelhopf
Inspired from German and Austrian sweet coffee cakes, this special holiday Kugelhopf has more fruit than a traditional Kugelhopf and uses walnuts in place of almonds, and is finished with a sweet orange glaze after baking. Along with orange zest and cardamom, this recipe uses bits of dried apricots, cherries, cranberries, and golden raisins that have been soaked in Kirschwasser, a cherry infused brandy, or Grand Marnier liqueur or regular brandy. Kugelhopf is traditionally baked in a fluted Kugelhopf pan, although a Bundt pan can be substituted.
Recipe type: Dessert | Yeast Bread | Fruit Bread
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: 10 Cup Kugelhopf or Fluted Tube Pan Pan Prep: Greased Oven Temp: 350o Yield: One Cake Storage: Tightly Wrapped, Room Temperature

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Ingredients
Dough:
  • ½ cup golden raisins
  • ¼ cup dried apricots, diced into ¼ inch pieces
  • ¼ cup dried cherries, diced into ¼ inch pieces
  • ¼ cup dried cranberries
  • ¼ cup Kirschwasser brandy, Grand Marnier liqueur or brandy
  • 1 package active dry yeast
  • ¾ cup warm milk (110 to 115 degrees) (preferably whole milk)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom
  • ½ cup unsalted butter, room temperature
  • 1 tablespoon grated orange zest (about ½ orange)
  • ½ cup granulated sugar
  • 3 large eggs, lightly beaten
  • ½ teaspoon pure vanilla extract
  • ¾ cup walnuts, broken by hand into ¼ inch pieces
Orange Glaze:
  • 1½ cups confectioner's (powdered) sugar
  • 1 teaspoon grated orange zest
  • ¼ teaspoon pure orange extract
  • 7 to 8 teaspoons freshly squeezed orange juice
Instructions
Dough:
  1. In a small mixing bowl, combine the raisins, apricots, cherries, cranberries, and brandy or liqueur. Set aside to let the fruit soak.
  2. In a small bowl, combine yeast and warm milk; stir and let sit until yeast is dissolved, about 10 minutes.
  3. In a medium bowl, combine the flour, salt, and cardamom; whisk together to mix. Set aside.
  4. In a large mixing bowl, add the butter and orange zest; with an electric mixer on medium speed beat the butter and orange zest about 1 minute until it is smooth and light in color. Add the sugar, eggs, and vanilla; mix thoroughly. Add the yeast mixture and mix thoroughly.
  5. With the mixer on low speed, add about one half of the flour mixture, mix until the flour is completely blended. Scrape the bowl down with a rubber spatula, and add the rest of the flour; mix until completely blended. Increase the mixer speed to medium and beat for 10 minutes longer. The dough will be very soft.
  6. Place dough in a well greased bowl. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 2 to 3 hours.
  7. Stir the dough down, cover, and let rise again until doubled in size, 1 to 2 hours. This second rise improves the texture and takes less time, however this rise is optional.
  8. Prepare one 10 cup Kugelhopf pan or one 9 inch Bundt pan; generously grease the pan with shortening.
  9. Stir the dough down. Stir the fruit and soaking brandy or liqueur, and broken walnuts into the dough. Spoon the dough into the prepared pan. Cover and let rise is a warm place until doubled in size, and dough almost reaches the top of the pan, 1 to 2 hours.
  10. Preheat oven to 350 degrees F.
  11. Bake: Bake 35 to 40 minutes, or until golden brown. Cover with a sheet of foil about halfway through the baking time if the surface begins to brown too quickly. Remove pan from oven, and cool on a wire rack for 10 minutes then remove Kugelhopf from the pan and finish cooling on a wire cooling rack.
Orange Glaze:
  1. In a small bowl, combine confectioner's sugar and orange zest. Add orange extract and 7 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
  2. Drizzle glaze over the cake, allowing the glaze to drip down the sides. Let the glaze set before serving.

Great Pumpkin Cookies

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Great Pumpkin Cookies
These cookies have the great taste of pumpkin and spice, and are loaded with crunchy toasted walnuts and sweet raisins. You may choose to bake these great cookies and just eat them as is, without the decoration. Or, add the orange glaze and decoration to make them look like they are just picked from your pumpkin patch.
Recipe type: Dessert | Drop Cookie | Glazed Cookies | Rolled Fondant
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined or Lightly Greased Oven Temp: 350° Yield: 3 Dozen Storage: Airtight Container, Room Temperature

Help: Cookie Hints and Tips, Rolled Fondant Tips, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Dough:
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 2½ teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • ¾ teaspoon ground ginger
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¾ cup firmly packed light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1¼ cups canned pumpkin
  • 1½ cups toasted walnuts, coarsely chopped
  • 1½ cups raisins
Orange Glaze:
  • 6 cups confectioner's (powdered) sugar
  • ¼ cup plus 2 tablespoons corn syrup
  • ¼ cup plus 2 tablespoons freshly squeezed orange juice, plus more if needed for thinning
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon pure orange extract
  • Orange food coloring
  • Black food coloring, optional
Decoration:
  • About 8 ounces Rolled Fondant for pumpkin leaves
  • Green Food Coloring
  • Pepperidge Farm Cream Filled Pirouette Rolled Wafer Cookies, for pumpkin stems, cut into 1 inch pieces
Instructions
Preheat oven to 350 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
Dough:
  1. In a medium mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, cloves, nutmeg, and ginger; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, combine butter and granulated sugar; beat together until thoroughly combined. Add brown sugar and continue beating until mixture appears light and fluffy. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and vanilla; beat until thoroughly mixed.
  3. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin, ending with the last portion of the flour, and stirring just until blended.
  4. Remove the bowl from the mixer. Using a large rubber spatula, fold in the walnuts and raisins.
  5. Bake: Drop mounds of dough, about 2 heaping tablespoonfuls, and spacing dough 3 to 4 inches apart onto baking sheets. Bake 20 to 25 minutes or until cookies are set and the edges are very lightly browned. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rackto cool. Tip: Try to keep the dough mounded like a pumpkin shape. The cookies will spread some while baking. An ice cream scoop is ideal for making uniform-sized cookies.
Decoration:
  1. Plan on making the pumpkin leaves and vines at least a day in advance so they will be ready when time to use. Knead the green food coloring into the fondant to make the desired shade of green.
  2. Roll the fondant out to about ⅛ or 1/16 inch thick on a pastry mat or pastry board lightly sprinkled with confectioners’ sugar or cornstarch, or lightly greased with vegetable shortening. Cut out leaves using a 1 inch leaf cookie cutter. Use the back of a knife to press veins into each leaf. Roll small pieces of scraps into skinny logs and loosely spiral wrap them around a ¼ thick dowel to form spiral vines; set aside for about 10 minutes to slightly dry. Slide the vines off the dowel. Let the leaves and vines dry several hours or overnight.
Orange Glaze:
  1. Sift the powdered sugar into a large mixing bowl. Set aside.
  2. In a small saucepan over medium heat, combine the corn syrup and orange juice and bring to a boil. Remove from the heat and pour the hot syrup mixture into the powdered sugar. Add vanilla extract and orange extract and stir until completely combined and glaze is smooth and free of lumps.
  3. Transfer about ⅓ cup to another bowl to make the pumpkin ribs. Add orange food color to make a light color orange. Cover tightly with plastic wrap to keep from drying out. Set aside.
  4. With the remaining glaze, add orange food color to make the desired shade of pumpkin orange. Stir until completely combined. The glaze should be thin enough to easily spread over the cookies. Tip: Stir in a drop of black food color to make a richer color of orange for the main pumpkin color.
Glazing and Decorating Cookies:
  1. Place a large wire rack on top of parchment paper or wax paper to catch drips and make clean up easier.
  2. Place one cookie at a time on a fork and hold over the bowl of pumpkin colored orange glaze. Spoon glaze over cookie until completely covered.
  3. Run a small spatula under the cookie to scrape off any excess. Place the glazed cookie on the wire rack and insert a wafer cookie in the middle of the glazed cookie for the pumpkin stem. Let the glazed cookie sit to allow the glaze to partially harden, 15 to 30 minutes. If the glaze gets too thick to spread easily, stir in a few drops of orange juice until the glaze is fluid enough to spread easily. Repeat with remaining cookies.
  4. Spoon the reserved light orange glaze into a small plastic freezer bag. Put a little piece of tape on corner to reinforce the tip, and then roll over top of bag to keep neater. (You could also use a plastic squeeze bottle with a tip available in decorating stores or a pastry bag and decorating tip), Twist the top of the bag to create some pressure to make easier to squeeze out. Cut a tiny corner off the tip of the bag.
  5. Pipe 6 to 8 ribs over the top of each cookie.
  6. For each glazed cookie, put a dab of leftover glaze on the bottom of one fondant leaf and one spiral curl and place on the glazed cookie next to the stem.
  7. Let the glaze dry at least 30 minutes before serving.
Adapted From: Usher, Julia, Cookie Swap, Gibbs Smith, Utah, 2009