Cranberry Lemon Upside Down Cake

Total
81
difficulty
Easy

Cranberry Ring

Cranberry Lemon Upside Down Cake

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Ingredients
Instructions
Comments

Not included in the recipe

Utensils

Bowl
Spoon
Whisk
Oven
Mixer
Handmixer
Toothpicks
Bowl
Bundt cake pan

Ingredients

Portions: 14

1/3 Cup Brown Sugar
3 Cups Cranberries (fresh / frozen)
2 1/2 Cups All-Purpose Flour
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
2 1/2 Teaspoons Baking Powder
1 1/2 Cup Granulated Sugar
2 Tablespoons Lemon Zest
3/4 Cup Unsalted Butter (at room temperature)
2 Teaspoons Vanilla Extract (or vanilla essence)
3 Units Eggs
4 Tablespoons Lemon Juice
3/4 cup CARNATION® Full Cream Evaporated Milk
1/3 Cup Powdered Sugar (icing sugar)

Instructions

1.Generously coat a bundt pan with cooking spray. Sprinkle brown sugar all over the bottom of the bundt pan. Pour cranberries over brown sugar.

2.In a medium bowl, combine the flour, salt, baking soda and baking powder.

3.Using an electric mixer, combine the granulated sugar and lemon zest completely.

4.Add butter to lemon infused sugar and beat until light and fluffy. Add vanilla essence and eggs (one at a time).

5.In another bowl, mix 3 tablespoons of lemon juice to Evaporated Milk. Set aside.

6.With mixer on a low speed, add flour mixture and lemon milk mixture alternately beginning and ending with flour mixture.

7.Pour cake batter over cranberries in bundt pan evenly.

8.Bake in a preheated oven at 350°F (180°C) for 50 minutes or until toothpick comes out clean when inserted.

9.Let cool in pan for 15 minutes before turning out onto serving platter. Leave to cool completely.

10.Mix icing sugar with 1 tablespoon of lemon juice and drizzle over cake.

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NUTRITIONAL INFORMATION 278.7 kcal = 1,167kj /per portion

Carbohydrates	48.2 gs
Energy	278.7 kcal
Fats	7.7 gs
Fiber	1.6 gs
Protein	5 gs
Saturated Fats	4.4 gs
Sodium	294.2 mg
Sugars	28.7 gs

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