MEYER LEMON-CRANBERRY BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 13h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
- Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- 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 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 batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface 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 until smooth. Spoon over the cake.
CRANBERRY-LEMON STRIPE CAKE
This small, rich, impressive cake is a bit of a magic trick. It looks like a standard buttercream-covered cake, but cut it open, and it reveals several fine pink vertical layers. The key is to make a thick, flexible sponge and turn it into a single jelly roll using three smaller, connecting pieces, joining them up as you go, then sitting it upright (check out this video for step-by-step instructions). In Helen Goh and Yotam Ottolenghi's original version, that buttercream is flavored and stained with a pulp of simmered black currants, but this one incorporates the tartness of cranberries instead.
Provided by Tejal Rao
Categories cakes, dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 400 degrees, with a baking rack in the middle of the oven. Line a half baking pan (18 by 13 inches) or slightly smaller jellyroll pan (15 by 12 inches) with parchment paper. Grease, and set aside.
- Place the egg whites in the bowl of a stand mixer with the whisk attachment, and whisk on medium-high speed until soft peaks form, then pour in the 1 1/2 tablespoons sugar. Continue to whisk until stiff peaks form, then scrape into a mixing bowl, and set aside.
- Place the egg yolks, remaining sugar, lemon juice and zest in the stand-mixer bowl (no need to wash it out), and beat on medium-high speed for about 3 minutes or until pale and thick. Remove bowl from the mixer, and sift the flour and salt directly into the bowl in 2 batches, folding through with a rubber spatula after each addition and scraping the bottom and sides of the bowl until no flour is visible.
- Gently fold about 1/3 of the egg-white mixture into the egg-yolk mixture, and fold with a rubber spatula until combined. Add the rest, and fold until incorporated. Scrape batter into the lined baking pan, and even out the surface with the spatula. Bake for 13-15 minutes, or until cake is a light golden brown and a toothpick comes out clean from the center.
- Place on a wire rack to cool in the pan for 5 minutes, then dust the top with confectioners' sugar. Place a clean dish towel on top of the cake, then carefully, quickly, flip it over, so it's lying on the dish towel. Gently peel away the paper, then hold onto one of the shorter ends of the cake, and roll it up into a jellyroll. Set it aside for 20 minutes, or until it's room temperature and no longer warm at all, then unroll the cake and cut it lengthwise into three 4-inch-wide strips. Cover with a clean dish towel, and set aside.
- Place the cranberries and sugar in a medium saucepan over medium heat with 1 tablespoon water, and simmer for 10-15 minutes, or until the sugar has dissolved and the fruit has softened. Transfer to a food processor, purée and set aside.
- Place the corn syrup and sugar in a medium saucepan. Place over low heat, and stir with a wooden spoon, just until the sugar dissolves.
- While the sugar is dissolving, place the egg yolks in the bowl of an electric mixer with the whisk attachment, and whip on medium-high speed until thick and pale in color.
- Increase the heat under the sugar syrup, and simmer until there are large bubbles all over the surface of the syrup, and the temperature, when taken with a digital thermometer, reads between 235 and 240 degrees, about 5 minutes. With the machine running, carefully pour the hot sugar syrup into the yolk mixture in a slow, steady trickle down the edge of the bowl, avoiding the spinning whisk. When all the syrup is in the bowl, increase the mixer speed to high, and beat for 10 minutes, or until the outside of the bowl no longer feels warm to the touch.
- Add the butter, one piece at a time, allowing it to incorporate before adding any more. When all the butter is added, stop the machine, and scrape down the sides of the bowl. Whip for another minute or 2, until the buttercream is very smooth and light. Add 1/2 cup of cranberry purée (reserving what remains) and vanilla extract, and mix on medium speed until uniform in color. Scrape down the sides of the bowl, and mix one more time. Set aside.
- Spread each of the long strips of cake evenly with about 3 ounces of buttercream each. Starting with the narrow end of a strip, roll it up. Once the roll is finished, position the exposed end (of the rolled cake) at the beginning of the next strip of frosted cake, and continue rolling. Do the same with the third strip, creating one continuousroll of cake. Carefully turn the cylinder upright, so it's sitting on a flat end, onto a serving dish. Cover cake with plastic wrap, and refrigerate for 30 minutes before proceeding, leaving the remaining buttercream out at room temperature.
- Spread remaining buttercream all over the top and sides of the cake. Whisk the remaining cranberry purée with cold water until it's runny, then drizzle 2 tablespoons or so around the top of the cake, and use a palette knife to spread it evenly, allowing a little to dribble down the sides. Set aside for at least 1 hour in the fridge, and set out at room temperature about 30 minutes before serving.
Nutrition Facts : @context http, Calories 815, UnsaturatedFat 17 grams, Carbohydrate 80 grams, Fat 53 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 32 grams, Sodium 102 milligrams, Sugar 67 grams, TransFat 2 grams
MEYER LEMON-CRANBERRY BUNDT CAKE
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.
CRANBERRY-ORANGE POUND CAKE
At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings (1-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.
Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
CRANBERRY LEMON CAKE
I love the tart taste of Cranberries and Lemons... So I had to make something with both together... Perfectly Tart and not too sweet... and so easy to make... my kids love them too! a perfect combination...
Provided by paxye
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Beat together eggs, butter, sugar and vanilla.
- Mix in Lemon zest and juice.
- Add flour and baking powder and mix well.
- Fold in cranberries.
- Pour into 9 x 9 cake pan (the batter will be thick).
- Bake at 350 degrees 40-45 minutes .
Nutrition Facts : Calories 182.3, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.5, Sodium 82.9, Carbohydrate 29.6, Fiber 0.9, Sugar 19.4, Protein 2.1
More about "cranberry lemon pound cake recipes"
CRANBERRY LEMON POUND CAKE - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 14Servings 12Cuisine AmericanCategory Dessert
- In a large bowl, cream together the sugar and butter until light. Add the eggs, one at a time. Then add the yogurt and vanilla extract and lemon zest. Add the dry ingredients on top of the wet ingredients and use a wooden spoon or spatula to combine. Fold in the cranberries
CRANBERRY LEMON POUND CAKE - COOKS WITH PASSION
From cookswithpassion.com
Cuisine AmericanTotal Time 1 hr 50 minsCategory DessertCalories 113 per serving
LEMON & CRANBERRY POUND CAKE - MY KITCHEN STORIES
From mykitchenstories.com.mt
Servings 8Total Time 1 hr 20 minsEstimated Reading Time 1 min
LEMON CRANBERRY BREAD - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
LEMON CRANBERRY POUND CAKE - HETAL KAMDAR
From hetalkamdar.com
EASY LEMON CAKE RECIPE WITH CRANBERRIES - CULTURED TABLE
From culturedtable.com
RECIPE: LEMON CRANBERRY LOAVES | DUNCAN HINES CANADA®
From duncanhines.ca
LEMON CRANBERRY POUND CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
CRANBERRY LEMON POUND CAKE | BOOKSANDLAVENDER.COM
From booksandlavender.com
10 BEST DRIED CRANBERRY CAKE RECIPES | YUMMLY
From yummly.com
CRANBERRY LEMON POUND CAKE - CHEF IN TRAINING
From chef-in-training.com
5/5 (1)Estimated Reading Time 4 minsCategory Dessert
CRANBERRY LEMON POUND CAKE - CHEF IN TRAINING | RECIPE | LEMON …
From pinterest.ca
CHRISTMAS CRANBERRY POUND CAKE - OMG CHOCOLATE DESSERTS
From omgchocolatedesserts.com
LEMON CRANBERRY POUND CAKE RECIPE - THERESCIPES.INFO
From therecipes.info
CRANBERRY LEMON POUND CAKE | RECIPE | CRANBERRY CAKE, DESSERTS, …
From pinterest.com
CRANBERRY LEMON CAKE WITH LEMON GLAZE - THE REDHEAD RITER
From theredheadriter.com
RECIPE | PECAN, CRANBERRY POUND CAKE WITH LEMON GLAZE
From fishernuts.com
LEMON CRANBERRY POUND CAKE RECIPE DEMONSTRATION - YOUTUBE
From youtube.com
CRANBERRY LEMON POUND CAKE - DESERT, FALL, RECIPES
From abigailmariethechefwithibd.com
GLUTEN FREE LEMON BLISS CAKE - THERESCIPES.INFO
From therecipes.info
CRANBERRY LEMON POUND CAKE MUFFINS - KNEAD SOME SWEETS
From kneadsomesweets.com
VANILLA-LEMON POUND CAKE WITH CRANBERRY GLAZE
From happyandharried.com
CRANBERRY POUND CAKE WITH LEMON GLAZE – STEVIA SELECT
From steviaselect.com
HEALTHY CRANBERRY LEMON LOAF POUND CAKE - NUTRITION IN THE KITCH
From nutritioninthekitch.com
CRANBERRY LEMON POUND CAKE • FARMHOUSE MAGIC BLOG
From farmhousemagicblog.com
7 CRANBERRY-LEMON RECIPES | ALLRECIPES
From allrecipes.com
CRANBERRY LEMON POUNDCAKE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
LEMON CRANBERRY POUND CAKE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
SUNNY DAY CRANBERRY-LEMON CAKE | OCEAN SPRAY®
From oceanspray.com
LEMON CRANBERRY POUND CAKE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LEMON CRANBERRY POUND CAKE WITH VANILLA CREAM CHEESE ICING
From eatingwithkrissy.com
CRANBERRY SOUR CREAM POUND CAKE - TABLE FOR SEVEN
From ourtableforseven.com
CRANBERRY LEMON POUND CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CRANBERRY-BUTTERMILK POUND CAKE | BETTER HOMES & GARDENS
From bhg.com
GLAZED CRANBERRY LEMON CAKE - MEL'S KITCHEN CAFE
From melskitchencafe.com
LEMON CRANBERRY BUTTERMILK POUND CAKE • ESME SALON
From esmesalon.com
LEMON CRANBERRY POUND CAKE - YELLOWTHYME
From yellowthyme.com
GLAZED CRANBERRY LEMON LOAF - SEASONS AND SUPPERS
From seasonsandsuppers.ca
15 CRANBERRY CAKE RECIPES | ALLRECIPES
From allrecipes.com
WHITE CHOCOLATE FRESH CRANBERRY COFFEE CAKE BEST RECIPES
From findrecipes.info
CRANBERRY CREAM CHEESE POUND CAKE — LET'S DISH RECIPES
From letsdishrecipes.com
CRANBERRY LEMON POUND CAKE - CHEF IN TRAINING | RECIPE | POUND …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love