Cravings for sweets
We just had to have some cake today and gave me a chance to do a little baking. Lemon and fresh frozen whole cranberries bundt cake wasn't to difficult and satisfied the taste buds. It's just a buttermilk lemon bundt cake I added some whole cranberries to with a thick lemon glaze for topping. Adding fresh frozen whole or chopped cranberries to lemon cake is one of my favorite things to do and adding a thin, thick or no glaze..the cranberries pop and show off their vivid color and add such a lovely tart flavor.
Added: I forgot to mention this was baked using King Arthur's new Unbleached Cake Flour - Can't really tell any difference in flavor or texture from using regular cake Flour.
Sylvia
looking. What a beautiful cake !
Sylvia
Mmmmm....Buttermilk and lemons....
I actually hesitated clicking on the title to your post- now I'm in trouble because I think I may have all the ingredients needed to make this cake...maybe tonight...
Mouthwateringl! Looks like you really have a knack at all types of baking :-)
Thank you, inlovewbread! I used 2 TBsp. fresh squeezed lemon juice and always add at least 2 TBsp. zest from my organic lemons. Giving the cranberries a light dusting of flour helps them from sinking to the bottom. When I take my bundt cakes out of the pan. I like the top side of the cake up...I know not supposed to do a fancy bundt cake that way...I like the way it looks much better than the patterned bottom side up even though the frosting covered it up. I noticed my cranberries where a little freezer dry in this cake..usually they are a lot juicier.
Sylvia
Looks yummy and moist! Great Combo! I'm actually making some pear ricotta muffins myself.
happy baking!
LeeYong