December 24, 2007

Cranberry Poppy Seed Bundt Cake




Ingredients:
3 eggs, at room temperature
3 cups flour
1 1/2 cups sugar

1 1/2 cups fresh cranberries
1/2 cup butter, at room temperature
1/2 cup orange juice*
8 oz sour cream
2 tablespoons poppy seeds
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons orange zest
1/4 teaspoon salt

Directions:
Preheat oven to 350F. Grease and flour one bundt pan. In a large bowl, cream the butter, zest, and sugar together until fluffy. Add the egg, juice and sour cream, stir to combine. In separate bowl, Whisk together flour, baking powder, baking soda, poppy seeds, baking powder and salt in a large bowl until well combined. Add to the wet ingredients and mix until a uniform batter forms. Fold in cranberries. Pour into prepared pan. Bake 55 minutes or until a thin knife inserted in the middle comes out clean. Cool 5 minutes on a wire rack, then remove from the pan. Cool completely.


*Freshly squeezed tastes the best and you're going to need the zest anyway. I got 1/2 cup of juice out of one large orange.



My thoughts:

This year was the first year I've ever made something for Christmas. We are not big Christmas people and my mom generally handles all of the cooking for our small family Christmas Day early dinner but this year she mentioned she wasn't sure what to make for dessert so I offered to make something. Then on Christmas Eve eve I suddenly came down with a fever-101.6. I almost called her to cancel dessert but I decided instead to look through some old recipes while I was in bed. I found a recipe for a orange poppy seed quick bread that I made years ago and liked so I decided it cross it with a lightened up version of old family favorite that had put in many a Christmas appearance and make something entirely new. Adding cranberries seemed appropriately festive and resulted in a cake that was just sweet enough. Thanks to the orange juice and sour cream (which I cheated a little and used Daisy light sour cream to no ill effect, I find it the thickest and most like "real" sour cream out of the low fat sour creams) it is a very moist and flavorful cake. Of course I am still sick and am not participating in the festivities (my mom is stopping buy later with some food and I will send some cake home with her) but I am glad I took the time to make the cake, it is one of my new favorites.



8 comments:

  1. Sounds good and easy, I think I will try it out sometime.

    I like alot of your recipes but can you please put the ingredients in order when write the recipe. It is very confusing when the directions say to do something and then the ingredients list is all out of order.

    ReplyDelete
  2. Home Cooker: I am sorry you find the ingredient list confusing but
    I decided years ago to list ingredients in order by size (which is a fairly standard and universally accepted recipe writing style) and I have no interest in changing it.

    I have addressed this issue in my frequently asked questions section if you are interested in more information about this issue
    click here.

    ReplyDelete
  3. This looks like a keeper! I hope you feel better soon!

    ReplyDelete
  4. Looks delicious! Very festive!

    I hope that you feel better soon. I've been under the weather with colds and such for several weeks myself.

    ReplyDelete
  5. So sorry you are sick! But that cake sounds heavenly - I am adding it to my To Do List.

    ReplyDelete
  6. wow, anything with cranberries has all my attention, and the poppy seeds are a great addition rachel! i think it's easy enough for me to give this a shot:)

    btw, this is my first time here, and I really like your blog title:)

    ReplyDelete
  7. I made this and took it to a brunch this weekend, and it was a big success. The grownups liked it, but it was the toddler who would not stop eating it. It's not knock-you-over with any one powerful flavor, but pleasantly sweet, tangy, and generally nicely balanced. Thanks.

    ReplyDelete
  8. Wow, super delicious recipe! I made this exactly to the recipe with the exception of making them into muffins instead of the bundt cake pan. My bake time was close to 40 minutes with large size muffins. I will definitely be adding this to my "favorite" recipes. Thanks very much!

    ReplyDelete

Thank you for visiting Coconut & Lime! I read and appreciate each one of your comments.

If you have a specific question or want to discuss something unrelated to this post please e-mail me directly.

All recipes, photographs and text are for private, nonprofit use only and may not be reproduced without permission.