Lemony Cranberry Bundt Cake Recipes

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MEYER LEMON-CRANBERRY BUNDT CAKE



Meyer Lemon-Cranberry Bundt Cake image

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

1 1/4 cups unsalted butter, cubed and at room temperature, plus more for the pan
3 cups cake flour, sifted, plus more for the pan
12 ounces fresh cranberries (can use frozen cranberries, thawed)
2 1/2 cups granulated sugar
6 tablespoons whole milk
4 large eggs, plus 2 egg yolks
2 teaspoons vanilla extract
2 tablespoons finely grated meyer lemon zest
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup plus 2 tbsp meyer lemon juice
1 1/2 cups confectioners' sugar

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 BUNDT CAKE WITH LEMON



Cranberry Bundt Cake with Lemon image

My Cranberry and Lemon Bundt Cake is a delicious showstopper of a cake. It's also so easy to make and quick to decorate. This recipe can also be used to create a normal layer cake in time for Christmas.

Provided by Sisley White

Categories     Bakes     Cakes

Time 1h50m

Number Of Ingredients 14

250 g unsalted butter
220 g golden caster sugar
200 g light muscovado sugar
4 large eggs
350 g lemon yoghurt
zest and juice from half a lemon
350 g plain flour / all purpose flour
2 teaspoon bicarbonate of soda
tiny pinch of salt
100 g fresh cranberries ((You can use 150g dried cranberries if fresh are not available))
200 g icing sugar / confectioners sugar
a few drops of water
100 g fresh cranberries
1 lemon

Steps:

  • Preheat the oven to 180ºC/175ºc fan.
  • Grease the bundt cake tin (or 2 x 8 inch round cake tin) with melted butter and dust with flour - this will help you see if you haven't greased any spots.
  • In a stand mixer cream the butter at room temperature and sugars until pale and fluffy.
  • Add the eggs one at a time and mix together.
  • Measure and mix in the yoghurt.
  • Add in the zest and juice from half of one lemon.
  • In a separate bowl, measure and sieve out the flour, bicarbonate of soda, salt.
  • Sieve in the flour gradually and stop when the flour is evenly mixed in.
  • Pour the mix into the prepared tin. Stud with the cranberries and push down slightly so they are covered. This stops the cranberries falling to the bottom of the cake and getting stuck on the tin.
  • Bake for 1 hour or until a skewer comes out clean and the cake starts to pull away from the sides of the tin. Turn it around after 35 minutes to make sure it's evenly cooked.
  • Leave the cake to cool fully before removing from the tin.
  • Mix the icing sugar with a few drops of water to make an icing and drizzle it over the cake.
  • To make the sugar coated cranberries, take the cranberries and wash them. Place caster sugar in a bowl and place the damp cranberries in. Shake the bowl so the cranberries roll around to get a good coating of sugar on them. Take them out and add to the cake.
  • Using the other half of the used lemon cut small slices and add them to the cake with the cranberries.

Nutrition Facts : Calories 305 kcal, Carbohydrate 42 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 158 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

WINNING CRANBERRY BUNDT CAKE



Winning Cranberry Bundt Cake image

The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 10 servings.

Number Of Ingredients 12

2/3 cup butter, softened
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped dried cranberries
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

CRANBERRY BUNDT® CAKE



Cranberry Bundt® Cake image

I don't like fruit cake but I love this. We grew up with this every Christmas. It's a little tangy, very moist, and can be dressed up for company or kept simple if you want. It freezes well, but we've never had leftovers when there was only one cake around! (And no one has ever complained about "fruitcake"!)

Provided by Spencer & Serena

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 1h35m

Yield 14

Number Of Ingredients 12

3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
¾ cup jellied cranberry sauce
1 cup mayonnaise
½ cup orange juice
1 cup chopped nuts
1 ½ oranges, zested
¼ cup jellied cranberry sauce
¼ cup orange juice
1 cup confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
  • Mix together flour, sugar, baking soda, and salt for the cake in a large bowl. Add mayonnaise and cranberry sauce; mix until well combined. Add orange juice and mix well. Stir in nuts and orange zest and pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Tap the pan a few times to loosen the cake and invert carefully onto a serving plate.
  • While the cake is cooling, combine cranberry sauce and orange juice for the glaze in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, for 3 minutes. Remove from the heat and allow to cool.
  • Transfer cooled cranberry-orange mixture to a large mixing bowl. Gradually add powdered sugar and beat until glaze has a thin and pourable consistency; pour over cake.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 54.7 g, Cholesterol 6 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 32.4 g

CRANBERRY LEMON CAKE



Cranberry Lemon Cake image

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

2 eggs (beaten)
1/2 cup butter (softened)
1 1/2 cups sugar
1 teaspoon vanilla
1 lemon, zest of
1 lemon, juice of
1 1/2 cups flour
1 teaspoon baking powder
2 -3 cups cranberries (use the lesser amount if you don't like them as tart as I do)

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

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