Poppy Seed Cranberry Bundt Cake

 Poppy Seed Cranberry Bundt Cake

 

What do you do when you have a bag of frozen cranberries in the freezer? Bake a cranberry and poppy seed bundt cake. 

This is an easy and simple recipe but the end result is simply a  moist,  delicious,  and full of flavor bundt cake.  It's perfect for any occasion. Looks delicious and tastes delicious.  Perfect with coffee tea or on its own, as a dessert, a snack or anytime. 

Basically I start by beating together the sugar and butter using a mixer until light and creamy. I am recommending using a stand mixer for the mixing. I like to rub some of the sugar and the lemon rind together to release the oils, (that lemony fragrance) from the peel. Don't skip this step. Then I add it to the butter and let it mix together.  I add the rest of the ingredients to the mixer then at the end, I fold in the cranberries. Pour into the pan and bake. 

I have a short video showing the steps on my Instagram channel.  Follow me there!

   https://www.instagram.com/leiasculinary/

Enjoy!

INGREDIENTS

1 1/2 cups flour

1/4 cup poppy seeds

4 tsp grated lemon zest

1-1/2 tsp baking powder

1/4 tsp salt

1/4 cup sour cream

1/4 cup milk

1/4 cup lemon juice

1/2 cup butter, at room temperature  ( or margarine)

1 cup sugar, divided

3 eggs

1 cup frozen cranberries

1 tbsp. icing sugar, for dusting

 DIRECTIONS

Grease  and dust with flour  one Bundt cake (kuglof) pan and  set aside.

Place half of the sugar into a bowl; add the lemon rind and rub them together to release the oils from the peel.

In a medium size bowl, stir together flour, poppy seeds, baking powder and salt.

In another small bowl, mix together sour cream, milk and lemon juice.

In a separate bowl, using electric mixer, cream together butter (or margarine) and remaining sugar plus the lemon rind sugar until fluffy. Add eggs, one at a time mixing until well incorporated.

Add flour and lemon juice mixture alternately to egg mixture in two additions. Stir in the cranberries. Spoon batter until into the prepared pan.

Bake at 375 F preheated oven for 30-35 minutes or until golden and tester inserted in the centre comes out clean.

 Let cool in pan, then remove to a serving plate. Dust with icing sugar. Slice and serve.

 

 Makes:14-16 servings