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