By Good Houskeping
In
a Thanksgiving spread, this cake can hold its own against pumpkin pie.
Cranberries, lemon zest, and warm cinnamon infuse the cake with a taste
of the holiday season.
Total Time:
Prep:
Level:
Moderate
Serves:
16
Ingredients
- 1 lemon
- 2 c. fresh or frozen cranberries
- 2¼ c. granulated sugar
- .13 tsp. ground cinnamon
- 3 c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 c. butter (no substitutions)
- 1 package cream cheese
- 6 large eggs
- 1 tbsp. vanilla extract
- ¼ tsp. vanilla extract
- 1¼ tsp. almond extract
- 1 c. confectioners' sugar
- 1 tbsp. water
- sliced almonds
Directions
- Preheat oven to 350 degrees F. From lemon, grate 1/4 teaspoon peel and squeeze 2 teaspoons juice; set aside separately.
- In 2-quart saucepan, combine 1 cup cranberries, 1/4 cup granulated sugar, grated lemon peel, and cinnamon. Cook on medium-low 10 minutes or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cup cranberries. (Can be prepared up to 3 days ahead; cover and refrigerate.)
- Meanwhile, grease 12-cup Bundt pan; dust lightly with flour. In large bowl, whisk together flour, baking powder, baking soda, and salt.
- With mixer on medium-high speed, beat butter and cream cheese until fluffy and smooth. With mixer running, add 2 cups granulated sugar, 1/2 cup at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating in between additions, scraping bowl occasionally. Beat in 1 tablespoon vanilla extract and 1 teaspoon almond extract. Reduce mixer speed to low. Add flour mixture. Beat until just combined.
- Spoon three-quarters of batter into prepared pan. Spread cooled cranberry mixture in even layer over batter. Top with remaining batter. Bake 55 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert onto rack; remove pan. Cool completely. Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.
- To serve, in medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 teaspoon vanilla extract and 1/4 teaspoon almond extract until smooth; drizzle over cake. Garnish with almonds, if desired.
