My Recipe Box - Cranberry Orange Bundt Cake

Preparation 25 mins
Cook Time 40 mins
Total Time 1:05
Serves 16



INGREDIENTS
2 1/3 cups whole wheat white flour* I use Bob's Red Mill 1 to 1 All Purpose gluten free
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg (optional)
2 tsp orange zest (about 2 medium oranges)
1/4 cup coconut oil, softened
1/4 cup unsalted butter, softened
3/4 cup coconut sugar (or dry sweetener of choice) I use a reduced amount of regular sugar
2 large eggs, room temperature
7oz (~3/4 cup) plain Greek yogurt
1/2 cup orange juice
1/4 cup milk (I used non-dairy)
1 tsp almond extract (or vanilla) I didn't have any
*1/2 tsp orange extract if you want stronger orange flavor, but not necessary
1 heaping cup cranberries, fresh or thawed, roughly chopped (measured, then chopped)
For the glaze
1 cup powdered sugar
2 TBS orange juice*or juice of oranges

INSTRUCTIONS

Get out your eggs, yogurt, and orange juice and allow to get to room temperature, set aside for later.
Preheat oven to 350F, thoroughly grease a 10-15" bundt pan with butter (or coconut oil) and lightly dust with flour. Set aside.
In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest. Whisk until combined and set aside.
In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together softened coconut oil, butter, and coconut sugar on medium-high speed. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. Scrape down the sides before the next step.
Add in your eggs, greek yogurt, orange juice, milk, and almond extract. Mix on low-medium speed, until evenly combined.
Add in your flour mixture and gently combine on low speed. Adding in batches if needed. Batter will be thick.
Layer your bundt pan with a small amount of batter, then evenly spread ½ cup of cranberries. Layer with more batter and rest of cranberries, finish with batter on top.
Bake cake for 35-40 minutes. Cover loosely with foil after 20 minutes to prevent cake from browning too much. Check cake with inserted toothpick to see if done. Cake should come out with little to no crumbs.
Allow cake to cool in pan for 30 minutes before removing. Make the glaze while cake is cooling. Combine powdered sugar and orange juice in a small bowl.
Once cooled, gently bang pan on counter to loosen cake. Flip onto cooling rack. Place plate under cooling rack to catch glaze. In a zigzag pattern pour glaze over cake. You may have reserve glaze that catches on the plate. I used this to go over the cake a second time.
Once glaze has set, about 15 minutes, slice and serve.

My Recipe Box - Cranberry Pumpkin Muffins

Definite keeper!! These are absolutely delicious!!!!

Pumpkin-Cranberry Muffins


Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.



Cooking Light NOVEMBER 2007
Yield: 1 dozen (serving size: 1 muffin)

Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon I would definitely increase the amount next time.
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin I used pie filling as I couldn't find pure pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins) I used frozen
Cooking spray

Preparation


Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

My Recipe Box - Mini Gorgonzola-cranberry quiches

Feb 2011


This is one of my "go to" recipes when bringing something to a pot luck or serving my guests. They freeze well, can be served room temperature but I always warm them up in the oven.

It is from Chatelaine magazine, a Canadian "women's" magazine.

UPDATE Jan 2026
If using 1 box of 18 tarts, I used the following measurements, but found that the 2 eggs and 2/3 cup of cream is too much, so I would half it in future.


Ingredients


•1 small bunch leeks or shallots

•2 tbsp (30 mL) garlic butter

•1/2 cup (125 mL) coarsely chopped dried cranberries

•5 oz (150 g) Gorgonzola or Cambozola cheese or goat cheese

•2/3 cup (150 mL) whipping or table cream or homogenized milk

•2 eggs 

•1/4 tsp (1 mL) salt

•2 (255 g) pkgs frozen mini tart shells (box of 18)


1.Position oven racks in top and bottom thirds of oven. Preheat oven to 375F (190C). Slice root ends and dark green tops from leeks. Discard. Cut in half lengthwise. Fan out. Rinse under water to remove grit. Thinly slice. Leeks should measure 2 cups (500 mL).

2.Melt butter in a large frying pan over medium heat. Add leeks and cranberries. Stir often until softened, 6 minutes. Cut cheese into small pieces. In a large measuring cup or bowl, whisk cream with eggs and salt. Place frozen tart shells on 2 rimmed baking sheets.

3.Stir cheese into cooked leek mixture in pan until almost melted. Spoon into tart shells, filling two-thirds full. Slowly pour in egg mixture just to tart rims. Bake until filling is set, 20 to 25 minutes, switching baking sheets halfway through. Serve right away or cool, then cover and refrigerate up to 1 day. Warm at 350F (180C), 12 to 15 minutes.