This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.
Provided by Crafty Lady 13
Categories Dessert
Time 1h50m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
- Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
- Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
- Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
- Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
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Neville Curet
[email protected]This cake is a keeper! I'll definitely be making it again and again.
Ritesh Mishra
[email protected]This is the best bundt cake recipe I've ever tried! It's moist, flavorful, and has the perfect amount of sweetness.
Jagpdc
[email protected]I've made this cake several times and it's always a hit with my friends and family.
Jesus
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can use fresh or frozen cranberries.
blessing nyira
[email protected]I'm not a big fan of cranberries, but I really enjoyed this cake. The lemon flavor is really prominent and the cranberries add a nice pop of color.
Lisa Abiode
[email protected]I made this cake with dried cranberries and it turned out great! The cranberries plumped up nicely in the cake and added a chewy texture.
Hope Mbali
[email protected]This cake is a bit too tart for my taste, but I think that's because I used fresh cranberries.
Delia H. Goncalves
[email protected]I love the way the lemon zest and cranberries brighten up this cake. It's a refreshing and delicious treat.
Kymejilliane Hernandez
[email protected]This cake is so moist and flavorful! The cranberries add a tartness that balances out the sweetness of the cake.
Diego Martin
[email protected]I've made this cake several times and it's always a winner. It's the perfect cake for any occasion.
nusrat nancy
[email protected]This is my new favorite bundt cake recipe! It's so easy to make and always turns out perfect.
Mostafa Ismail Naserallah
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the bright citrus flavor and the moist texture.
Aurangzaib Jatoi
[email protected]This Meyer Lemon Cranberry Bundt Cake is an absolute delight! The flavors of the lemon and cranberries complement each other perfectly, and the cake is moist and fluffy with a tender crumb.