Cranberry Lemon Bundt Cake with Cranberry Jam Topping

ABHSS_Lemon-Cranberry-Bundt-Cake-with-Cranberry-Jam-Topping_01.jpg
ABHSS_Lemon-Cranberry-Bundt-Cake-with-Cranberry-Jam-Topping_03.jpg

Hello December, I'm not sure how you crept up so fast, but we now have one more Thanksgiving dinner under our belt. To our surprise and relief, we prepared and executed part two without any ruined turkeys or kitchen meltdowns. Friendsgiving felt like a good test run for the meal we made for Robert's family, which was essentially a repeat of the favorites. I really could make this apple pie all winter long. 

Now after eating my weight in Thanksgiving leftovers, just one more slice of pie, and maybe a few extra fancy coffee beverages I probably didn't need... here is a cake. A pretty tasty cranberry lemon combination cake. I started off with the idea to make a simple cranberry glaze, which turned into more of a question of why not make a tart cranberry jam to slather on top of the citrusy goodness. I know you probably have some extra cranberries that need to be put to good use. It's worth postponing your no-dessert until Christmas rule, or perhaps will be worth the wait when you make it for the next holiday feast.

Lemon Cranberry Bundt Cake
serves 12-14

for the cranberries
1 1/2 cups fresh cranberries 
grated zest from one lemon
1/4 cup granulated sugar

for the lemon cake
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened 
1 1/2 cups granulated sugar
4 eggs, at room temp
1 teaspoon lemon extract
juice from one lemon
1 cup fat-free milk

Preheat oven to 350°, and prepare a bundt pan with butter and flour. Over medium heat in a small saucepan, heat the cranberries until they release juices, stirring occasionally. Add 1/4 cup sugar and lemon zest. Continue stirring until the mixture reduces, about 10 minutes. Let cool completely. In a large bowl combine the flour, baking powder, salt and set aside. Using a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, until well incorporated. Stir in lemon extract, and lemon juice. Add flour mixture alternatively with the milk, beating until smooth. Pour half the cake batter into prepared bundt pan. Add cranberry mixture evenly on top, and pour remaining cake batter. Bake for 60 minutes, until edges have browned and the cake is cooked through. Cool in the pan for 10 minutes, then transfer to a wire rack. Cool another 10 minutes before topping with cranberry jam. 

Cranberry Jam Topping
2 generous cups of fresh cranberries
1/2 cup sugar
1/4 cup lemon juice
1/2 cup water

Pulse the fresh cranberries in a food processor until finely chopped. In a small saucepan over medium heat, add the cranberries and stir until they release juices. Let the cranberries reduce for a few minutes, stirring occasionally. Whisk in sugar, and lemon juice. Slowly add the water, stirring until completely smooth. Cover, reduce the heat and simmer for 10 minutes, until the mixture has thickened. Continue whisking over heat until it reaches a jam consistency. Add extra water, one tablespoon at a time if needed. It should be thick, but spreadable. Remove from heat, and spread on top of cranberry bundt cake.

Jillian Guyette2 Comments