Ingredients: |
Ingredients: 1 Lemon
2 C Cranberries
2 1/4 C Sugar, granulated
1/8 tsp Cinnamon, ground
3 C All Purpose Flour (and some for dusting)
1 tsp Baking Powder
1/2 tsp Baking Soda
1 C Butter, softened
1 pkg Cream Cheese, softened (8oz)
6 lg Eggs, room temperature
1 tbsp + 1/4 tsp Vanilla
1 1/4 tsp Almond Extract
1 C Confectioners' Sugar
1 tbsp Water
Garnish:
Almonds, sliced
|
Directions: |
Directions:Preheat oven to 350ºF. Grate 1/4 tsp of peel and 2 tsp of lemon juice; set aside separately. In 2qt saucepan, combine 1 C Cranberries, 1/4 C granulated sugar, grated lemon peel, and cinnamon. Cook on med-low 10 mins or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cranberries (can be prepared up to 3 days in advance, cover & refrigerate). Meanwhile, grease 12 C Bundt Pan; dust lightly with flour. In large bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on med-high speed, beat butter and cream cheese until fluffy and smooth. With mixer running, add 2 C granulated sugar, 1/2 C at a time. Beat 1 min longer. Add eggs, 1 at a time, beating in between additions, scrapping bowl occasionally. Beat in 1 tbsp vanilla and 1 tsp almond extract. Reduce mixer speed to low. Add flour mixture. Beat until just combined. Spoon 3/4's of batter into prepared pan. Spread cooled cranberry mixture in even layer over batter. Top with remaining batter. Bake 55 mins to 1 hr 10 mins or until toothpick comes out clean. Cool in pan on wire rack 10 mins. Invert onto rack; remove pan. Cool completely. Cake can be wrapped tightly in plastic and kept a room temperature up to 1 day. To serve, in medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 tsp vanilla and 1/4 tsp almond extract until smooth; drizzle over cake. Garnish with almonds, if desired. |
This recipe for Cranberry Cake is from