So unfortunately for me, I had BIG plans for some holiday baking…but after spending 6 hours in labor and delivery and finding out I had Type A Flu, it kind of squashed my plans.
After a couple of days I was actually feeling a little better and wanted something sweet, so I whipped this recipe up. It’s perfect for the holidays, but would be great all year round!
Cranberry Lemon Bundt Cake
1/2 cup unsalted butter (softened)
2 cups sugar
12 oz evaporated milk
4 cups flour
2 teaspoons salt
2 tablespoons baking powder
zest of 1 medium lemon
3 tablespoons lemon juice
10 oz fresh cranberries
Browned Butter Lemon Cream Sauce
1/2 cup butter
1/4 cup sweetened condensed milk
1/3 cup powdered sugar
juice from 1 medium lemon
Preheat oven to 350°F. Grease and flour one bundt pan, set aside. In medium bowl, mix flour, salt and baking powder, set aside. In stand mixer, mix butter and sugar until fluffy. Slowly pour in evaporated milk until well blended. Slowly add in flour mixture. Mixture will be thick, so make sure you scrap down the sides and bottom. While mixing on low, add in lemon juice and lemon zest until combined. Using a spatula or wooden spoon, fold in cranberries. Pour batter into bundt pan, bake for 40-50 minutes until a toothpick comes out clean. Let cool in pan for 10 mins or so and then turn out onto a cooling rack.
While cake is cooling, prepare your Lemon Cream Sauce. After cooled, transfer to serving plate and sprinkle top with powdered sugar.
In saucepan, melt butter and cook until lightly browned. Over low heat, pour in sweetened condensed milk and using a whisk, mix well with butter. Add in lemon juice, keep whisking. Lastly, slowly add powdered sugar while whisking to keep mixture smooth. Remove from heat and pour into serving bowl. Drizzle over sliced cake. Enjoy!
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