Cranberry Orange Tunnel Bundt Cake

I am happy to announce that I have a new blog, In Good Flavor.  It will contain recipes that I love, ones that I have always wanted to try, and newly discovered finds.  Unlike Food for the Finicky, the new blog will be more indulgent and adventurous with flavors. 

It has been a fun year and if anyone has added any of the recipes from my blog to their own catalog of recipes, I am honored.  But due to time constraints, I will not continue to post on this blog.  I will focus my attention on the new blog and hope that you will find it pleasing to the palate as well as the eyes.

Thank you all so much for joining me this past year.  I leave you with this Cranberry Orange Tunnel Bundt Cake which is also located at In Good Flavor.

Cranberry Orange Tunnel Bundt Cake

Cranberry Cake Layer

2 eggs

1 1/4 cups flour

3/4 cup sugar

6 tblsp. butter, room temperature

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

3/4 cup sour cream

1 cup whole cranberries

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1 cup whole pecan (divided)

red and blue gel food coloring

Generously coat a 12 cup capacity bundt cake pan with cooking spray.  Dust with a thin layer of flour.  Tap pan to remove excess flour.

Combine flour, salt, baking powder, and baking soda in a bowl and set aside.

Place all of the pecan in food processor and puree until finely ground.  Divide in half and set aside.  

Place cranberries in the empty food processor and puree.  Set aside.

In a large bowl whisk together  butter  and sugar until light and fluffy.  Add eggs and beat until smooth and consistency slightly thickens, about one minute.  Blend in vanilla and almond extract. 

Alternately add the flour mixture and sour cream, starting with a third of the flour, then half of the sour cream, another third of the flour, the remaining sour cream, and ending with flour.  Blend in cranberries and half of the ground pecan. 

Fill a 1/4 tsp. measuring spoon with 5 parts of red to 1 part of blue food coloring. Blend into batter.  Adjust color as needed to obtain your desired shade.

Pour into the prepared bundt cake pan.  Set aside.

Preheat oven to 350 degress F.

Orange Cake Layer

2 eggs

1 1/4 cups flour

3/4 cup sugar

6 tbsp. butter, room temperature

3/4 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1/2 cup sour cream

1/2tsp. vanilla extract

1/2 tsp. almond extract

1/2 of ground pecan from above

grated orange rind from 2 medium oranges ( 1 1/2 to 2 tablespoon grated)

1/4 cup fresh squeezed orange juice

red and yellow food coloring

Combine flour, salt, baking powder, and baking soda in a bowl and set aside.

In a large bowl whisk together  butter  and sugar until light and fluffy.  Add eggs and beat until smooth and consistency slightly thickens, about 1 minute.  Blend in vanilla extract, almond extract, and grated orange peel. 

Alternately add the flour mixture and sour cream, starting with a third of the flour, then half of the sour cream, another third of the flour, the remaining sour cream, and ending with flour.  Blend in orange juice and pecans.

Fill a 1/4 tsp. measuring spoon with 2 parts yellow to 1 part of red food coloring.  Blend into cake batter.  Adjust color as needed to obtain your desired shade.

Pour into the bundt cake pan.  Bake for 45 minutes or until a toothpick comes out with a few crumbs when inserted into cake.  Allow to cool. 

Frost with Cream Cheese Pecan Frosting.  Sprinkle cake with chopped pecan.  Store refrigerated.

Serving suggestions:  microwave slices of cake for 8-10 seconds before serving.  I find that the consistency of refrigerated cakes tend to be rigid and microwaving brings them back to their original consistency.

Cream Cheese Pecan Frosting

8 oz. cream cheese, room temperature (reduced fat is fine)

4 oz. butter, room temperature

1/2 tsp. vanilla extract

1/2 tsp. almond extract

3 cups powdered sugar

Whisk cream cheese and butter until creamy.  Add vanilla and almond extract.  Gradually add powdered sugar.  Whisk until smooth and creamy.

American Chop Suey

Who doesn’t remember the lunch room staple of yesteryear, American Chop Suey?  At least, that is what we call it here in New England.  Made of pasta, tomato sauce, and beef, what is not to like?  To me, it is a little taste of nostalgia.

The American Chop Suey of my past always had green pepper.  I don’t mind green pepper, but it doesn’t like me.  I usually omit it in my cooking, but American Chop Suey just isn’t the same without it.  I use only a small quantity to provide a subtle hint of pepper, but not so much that it overpowers the dish.  My healthy twist on this dish is hidden veggies and a low glycemic, high fiber macaroni.  

American Chop Suey

16 oz. elbow macaroni (I use Dreamfield brand with high fiber and low glycemic index)

1 lb. ground beef

1/2 onion, chopped

2 cloves garlic, minced

1 large carrot, finely chopped

1/3 of a green pepper, diced

4 oz. mushroom, finely chopped

1 (28 oz.) can crushed tomato

1 (15 oz.) can tomato sauce

1 1/2 tsp. dried oregano 

2 tsp. sugar

1.5 to 2 tsp. salt

1/2 tsp. black pepper

1 tbsp. olive oil

8 oz. fresh mozzarella cheese, sliced

Preheat large saucepan on medium high heat.  Add olive oil.  Add ground beef and brown using a wooden spatula to break apart into small crumbles.  When beef is almost entirely brown, add carrots and cook for 3 minutes, stirring frequently.  Stir in the onion, mushroom, green pepper, garlic, oregano, salt and pepper.  Cover, reduce heat to medium low and simmer for 8 – 10 minutes.  Add crushed tomato, tomato sauce, and sugar.  Cover and allow to simmer for 15 -20 minutes.  Adjust seasoning to taste.

Boil pasta according to package direction, but drain when it is al dente (has a slight chew).  Do not cook all the way as it will finish cooking in the sauce. 

Add pasta to sauce.  Transfer to a large oven safe casserole dish or proportion into smaller dishes.  Top with desired amount of mozzarella cheese.  Broil until cheese is bubbly and slightly brown.