Ingredients for Canned Cranberry Chocolate Orange Cakes For Gifts
- Raw Cranberries
- 1 1/2 cups granulated sugar
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup orange juice
- 1/2 cup vegetable oil
- Zest of 1 orange
- Miniature Semisweet Chocolate Chips
- 1/2 cup chopped walnuts or pecans
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How to Make Canned Cranberry Chocolate Orange Cakes For Gifts
- Preheat oven to 350°F (175°C). Grease eight 10-ounce cans.
- In a medium bowl, combine 1 cup fresh or frozen cranberries and 1/2 cup granulated sugar. Set aside for 15 minutes to allow the cranberries to release their juices.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1/2 cup orange juice, 1/2 cup vegetable oil, and the zest of 1 orange.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in the cranberry mixture, 1 cup semi-sweet chocolate chips, and 1/2 cup chopped walnuts or pecans.
- Divide the batter evenly among the prepared cans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the cans for 10 minutes before running a thin knife around the edges to loosen.
- Carefully invert the cakes onto a wire rack to cool completely.
- Once completely cool, wrap the cakes individually in plastic wrap and store overnight in the refrigerator or freeze for up to 3 months.
- When ready to gift, decorate the cans with festive tin foil, ribbons, and holiday stickers. Return the cooled cakes to the cans and seal the ends with tin foil.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
312g
Fat
45g
Carbs
42g