December 24, 2007

Cranberry Poppy Seed Bundt Cake

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

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.