Sunday, September 15, 2019

Triple Lemon and Dried Cranberry Bundt Cake

I love to bake cakes and do so every couple of weeks for the Legion Cake Raffle, as well as baking cakes to order.
They raffle off chances on the cake and the winner usually shares the cake with everyone at the time.
Although, they've been known to take them home as well.
The money raised from the raffle goes towards community projects, and is my small way of giving back to the community.
Triple Lemon and Dried Cranberry Bundt Cake

When I bake a bundt cake it always seems to go over well,  and this week was no exception.
I had received several lemons at Farmshare and decided that with all that I should make a lemon themed cake.
I danced with making a Lemon Chiffon Cake, but I've made one of those in the past.   And it was good.
I wanted to candy some of the lemon slices, but ended up putting way too much sugar on the lemon slices to candy them, and they didn't turn out that well, but they taste good.   I've candied Orange and Lemon slices before.
I did reserve the sugar syrup I cooked the lemon slices in,  and set that aside.

Triple Lemon and Dried Cranberry Bundt Cake

Triple Lemon and Dried Cranberry Bundt Cake

Triple Lemon and Dried Cranberry Bundt Cake
My take on this?  It was about perfect.  There was a lovely lemony flavor without it being overbearing.  


Triple Lemon and Dried Cranberry Bundt Cake
Triple Lemon and Dried Cranberry Bundt Cake

Yield: 12-15 Servings
Author:
prep time: 15 Mcook time: 55 Mtotal time: 70 M
This light, bright bundt cake is almost the perfect ratio of lemon flavor to cake.

ingredients:

Cake
  • 1 cup white sugar
  • 1 cup butter
  • 4 eggs
  • 3 cups Self Rising Flour
  • 1 tsp. Baking Powder
  • 1/2 cup milk ( add a tablespoon or two more if the batter seems too thick)
  • Zest from 2 lemons, reserve a 1/4 of the zest for the glaze
  • Juice from 1 lemon
  • 1 cup dried cranberries, chopped
  • 1 tablespoon cognac or brandy
Candied Lemon Syrup
  • 1 thinly sliced lemon
  • 1 1/2 cups sugar
  • 1 cup water
Glaze
  • 1 1/2 cups confectioner sugar
  • juice from 1 lemon
  • 1 teaspoon water (if needed)
Topping
  • zest from 1/2 lemon
  • 1/4 cup sugar (more if desired)
  • 1-2 tablespoons finely minced dried cranberries

instructions:

How to cook Triple Lemon and Dried Cranberry Bundt Cake

Cake
  1. Preheat the oven to 325 degrees, grease and flour a 10 cup bundt pan
  2. Sift flour and baking powder together, if desired. Add the lemon zest and stir together. Set aside.
  3. Roughly chop the dried cranberries and toss with 1- 2 tablespoons of the flour mixture.
  4. Cream the butter and sugar together until white or the sugar has mainly dissolved. Add the eggs, one at a time and mix in. The mixture will look a little curdled. Add a couple tablespoons of flour and mix in. Then add 1/2 the flour and mix, add the milk, mix, and finish off with the remaining flour.
  5. Fold in the floured cranberries, and pour the batter into a greased and floured bundt pan.
  6. Bake at 325 degrees for 50-55 minutes, checking for doneness after 50 minutes.
Candied Lemon Syrup
  1. Heat water to boiling, add the sugar and stir until dissolved. Add the lemon slices and simmer over low heat for one hour, minimum.
  2. Take the lemon slices out of the syrup, dip in sugar, place on silpat or nonstick parchment paper and bake at 250 degrees for 30 minutes, turn the lemon slices over and bake an additional 20 minutes or until dry.
  3. Keep the lemon slices to decorate the cake or place in a covered container for snacking on.
Glaze
  1. Mix 1 -1 1/2 cups confections sugar with the juice of one lemon, and drizzle that evenly over the cake. You can make it thinner with the addition of a teaspoon of water or thicker by adding more confectioners sugar.
Topping
  1. Using the reserved lemon zest, add it to a 1/4 cup sugar along with 1-2 tablespoons finely minced dried Cranberries. Mix together and sprinkle over the top of the cake to decorate it a little.
Assembly of cake
  1. When the cake comes out of the oven, let rest in the bundt pan for 2-3 minutes and then invert onto a cooling rack.
  2. Place a plate under the cooling rack and cake. Take 1/2-3/4 cup of the lemon sugar syrup and drizzle evenly over the hot cake. The sugar syrup will soak into the cake. You can also take skewer and poke holes in the cake if you wish. The excess sugar syrup will collect on the plate. I use the plate I'm going to serve the cake on, as the excess syrup will just soak into the cake later on. Let the cake cool for at least 2 hours, then top with a glaze.
  3. Mix 1 -1 1/2 cups confections sugar with the juice of one lemon, and drizzle that evenly over the cake. You can make it thinner with the addition of a teaspoon of water or thicker by adding more confectioners sugar.
  4. Drizzle that evenly over the cake, in a pleasing manner. Picking up the cake, carefully transfer to the serving platter.
  5. Topping- optional
  6. Using the reserved lemon zest, add it to a 1/4 cup sugar along with 1-2 tablespoons finely minced dried Cranberries. Mix together and sprinkle over the top of the cake to decorate it a little.
  7. Serve with a smile.
All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2019, with all rights reserved thereof.


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Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

1 comment:

  1. Thanks so much for sharing your awesome post with us at Full Plate Thursday,450. Hope you are having a great week and come back to see us soon!
    Miz Helen

    ReplyDelete

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