Cranberry Ring

Name: Cranberry Ring
Prep time: 16 min
Cook time: 50 min
Total time: 81 min
Yield: 14.00 porciones
Ingredients: 1/3 Cup Brown Sugar; 3 Cups Cranberries; 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; 2 Teaspoons Vanilla Extract; 3 Units Eggs; 4 Tablespoons Lemon Juice; 3/4 cup CARNATION® Full Cream Evaporated Milk; 1/3 Cup Powdered Sugar

Cranberry Lemon Upside Down Cake

Total: 81min

Preparation: 16min

Cooking: 50min

Wait: 15min
Portions: 14.00
Difficulty: Easy

Utensils

Bundt cake pan
Bowl
Whisk
Handmixer
Mixer
Spoon
Bowl
Bundt cake pan
Oven
Toothpicks
Bowl
Spoon

Nutritional information 279kcal = 1,166kj /per portion

278.73 Energy
171.23 Milligrams Calcium
4.96 Grams Protein

7.56 Milligrams Vitamin C

0.38 International unit Vitamin D

48.16 Grams Carbohydrates

1.62 Grams Fiber
294.17 Milligrams Sodium
7.67 Grams Fats
4.36 Grams Saturated Fats

Ingredients

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

Generously coat a bundt pan with cooking spray. Sprinkle brown sugar all over the bottom of the bundt pan. Pour cranberries over brown sugar.
In a medium bowl, combine the flour, salt, baking soda and baking powder.
Using an electric mixer, combine the granulated sugar and lemon zest completely.
Add butter to lemon infused sugar and beat until light and fluffy. Add vanilla essence and eggs (one at a time).
In another bowl, mix 3 tablespoons of lemon juice to Evaporated Milk. Set aside.
With mixer on a low speed, add flour mixture and lemon milk mixture alternately beginning and ending with flour mixture.
Pour cake batter over cranberries in bundt pan evenly.
Bake in a preheated oven at 350°F (180°C) for 50 minutes or until toothpick comes out clean when inserted.
Let cool in pan for 15 minutes before turning out onto serving platter. Leave to cool completely.
Mix icing sugar with 1 tablespoon of lemon juice and drizzle over cake.