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    You are in: Home / Recipes / Meyer Lemon-Cranberry Bundt Cake Recipe
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    Meyer Lemon-Cranberry Bundt Cake

    Meyer Lemon-Cranberry Bundt Cake. Photo by ~Leslie~

    1/3 Photos of Meyer Lemon-Cranberry Bundt Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    50 mins

    1 hr

    Crafty Lady 13's Note:

    This make-ahead holiday cake comes with a tangy treat inside. Use sweet Meyer lemons. If you can't find them, try a combination of orange and regular lemon juice. For a festive garnish, dip cranberries in a beaten egg white, toss with sugar and let dry. From the November, 2009 Food Network Magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Glaze

    Directions:

    1. 1
      Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
    2. 2
      Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
    3. 3
      Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
    4. 4
      Whisk the 3 cups flour, the remaining 1 3/4 cups granulated 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.
    5. 5
      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 cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
    6. 6
      Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface 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.
    7. 7
      When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.

    Ratings & Reviews:

    • on December 23, 2010

      45

      I made this with our Bearss limes and they went very well with the cranberries. I used the syrup, but skipped the glaze so that this wouldn't be too sweet for us. The flavor was really good. I did have a big problem getting this out of the pan though, it did not come out in one piece. I think it is because all the syrup made it extremely moist (even with pouring it slowly, it took a long time for it to absorb). I have used the toothpick and syrup method before with success, but I think only with overlapping parchment in a loaf pan so it was very easy to pull out. I think the workaround here is to cool the cake a bit, remove it to parchment paper and then very slowly pour the syrup on to it. Hopefully that will work, because the amount of citrus and cranberries pack a flavor punch that is really wonderful in this.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2009

      55

      My friend Chef #595792 had sent me a large box of Meyer Lemons, all the way from Arizona and I HAD to find a special recipe to use them in. This is it, and a great choice! This cake is stunning, and quite simple to make. I doubled it and made 2 cakes for a catering job I had, and it got rave reviews. I used a baking release spray and they popped out of the pans perfectly ;) I would not change and thing, and I'm so glad to have found this terrific recipe with which to use my Meyer Lemons! Made for Aussie Swap :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2009

      55

      Am looking for a dessert to make for Thanksgiving and this sweet/tart cake is wonderful! Followed the recipe exactly using regular lemons and it was a huge hit. Will definitely be making this for Thanksgiving.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Meyer Lemon-Cranberry Bundt Cake

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 865.6
     
    Calories from Fat 289
    33%
    Total Fat 32.1 g
    49%
    Saturated Fat 19.2 g
    96%
    Cholesterol 183.1 mg
    61%
    Sodium 259.2 mg
    10%
    Total Carbohydrate 139.1 g
    46%
    Dietary Fiber 3.0 g
    12%
    Sugars 94.0 g
    376%
    Protein 8.2 g
    16%

    The following items or measurements are not included:

    meyer lemon zest

    Ideas from Food.com

    “Everything

    Everything Holidays

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