Bake a cake: Cranberry Bundt Cake

February 26, 2009


Reading my blog, you could get the impression that all I ever make are butter tarts, banana bread and butterscotch pudding (otherwise known around my house as the sugary trinity of B). And, truth be told, I do fall into cycles when it comes to dessert recipes. That fact admitted and duly noted, I shsould tell you that I also know how to make other yummy things, too.

Take this bundt cake for instance. It’s super moist, freezes well and needs no frosting or glaze to present well. In fact, the most difficult thing about making this cake is not eating more of it than I should!

I’ve noticed lately that many bundt cake recipes on the net and in recently printed cookbooks contain sour cream. While I like what sour cream adds to the texture of a cake like this one, I find that even with no dairy beyond butter that the recipe below is moist and yummy.

Does your favourite bundt cake recipe contain sour cream?

Lemony Cranberry Bundt Cake

1/2 cup (125 mL) dried cranberries
3/4 cup (175 mL) lemon juice
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 1/4 cups (310 mL) butter, softened
2 cups (500 mL) icing sugar (approx.)
4 eggs. beaten
2 tsp (10 mL) vanilla

Combine the cranberries and the lemon juice in a microwave-safe glass bowl or measure. Heat until steaming. Let stand until cool. Strain, reserving the lemon juice and cranberries separately. Butter a 10-in (25 cm) bundt/tube pan well.

Preheat the oven to 350°F (180°C). Stir the flour with the baking powder and salt. Beat the butter with the sugar until fluffy. Gradually beat in the eggs, reserved lemon juice and vanilla. Add the flour, stirring until batter is almost smooth. Fold in the reserved cranberries. Scrape into the prepared pan and smooth the top.

Bake for 1 hour or until a tester inserted into the centre comes out clean. Cool in the pan for 15 minutes. Turn out onto a rack and cool completely. Lightly dust with icing sugar before serving. Makes 16 servings.