From Food Network
Plan ahead for this cake that needs to sit overnight for the flavors to fully develop. Make a lemon-juice simple syrup and pour it over the cranberry-filled Bundt cake, then let it sit overnight.
Total: 13 hr 25 min
Prep: 25 min
Inactive: 12 hr
Cook: 1 hr
Yield: 8 servings
Total: 13 hr 25 min
Prep: 25 min
Inactive: 12 hr
Cook: 1 hr
Yield: 8 servings
Ingredients
For the Cake:
- 3 1/4 sticks unsalted butter, cubed and at room temperature, plus more for the pan
- 3 cups cake flour, sifted, plus more for the pan
- 1 12 ounce bag fresh or frozen cranberries, thawed if frozen
- 2 1/2 cups granulated sugar
- 6 tablespoons whole milk
- 4 large eggs, plus 2 egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons finely grated Meyer lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For the Syrup and Glaze:
- 1/4 cup granulated sugar
- 1/2 cup plus 2 tablespoons Meyer lemon juice
- 1 1/2 cups confectioners' sugar
Directions
- Prepare the cake: Butter and flour a 10-cup fluted Bundt pan.
- Heat the cranberries in a pot until they start to release their juices. Add 3/4 cup granulated sugar, and cook over medium heat until until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool completely.
- Position a rack in the middle of the oven and preheat to 350 degrees F.
- Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
- Whisk the 3 cups flour, the remaining 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
- Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes.
- Meanwhile, make the syrup: Dissolve the 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the surface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Spoon over the cake.
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