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Cecelia's Good Stuff

Good Food for Good People!

Desserts Recipes

Lemon Bundt Cake with Candied Cranberries

Lemon Bundt Cake with Candied cranberries simply amazing. Little tart berries coated in sugar make them so delicious. And they pair well with the lemon cake.

Lemon Bundt Cake with Candied cranberries simply amazing. Little tart berries coated in sugar make them so delicious. And they pair well with the lemon cake.

Lemon Bundt Cake with Candied Cranberries
Serves 12
Well I hope you had a wonderful Thanksgiving. I had a quiet and relaxing weekend. I didn't even attempt to pull all the Christmas decoration out of storage. Like many others I ate way too much turkey, stuffing and pumpkin pie. I love Thanksgiving and the food that goes along with this special holiday. But by about the third day I was feeling like that stuffed turkey. I made turkey sandwiches, turkey soup, and turkey hash (recipes will be coming soon). I had to do a juice cleanse for a few days to feel normal again, I couldn't even look at another piece of turkey this week. My kids were tired of eating it too. So last night I decided to make something fresh and tasty. I love, love lemon! Lemon cake, lemon cookies, lemonade, you get the idea . . . and lemon and cranberries together are a match made in heaven. Especially once you sugar those tart and tasty cranberries. This is an easy recipe that you will be sure to enjoy. I doctored up a boxed cake mix with fresh lemon zest, and fresh lemon juice. And for New Mexico's high altitude I always add one extra teaspoon of baking powder. It seems to make all the difference when baking at high altitude (Albuquerque is a mile high). This Lemon Bundt Cake with Candied Cranberries is the perfect dessert for the holidays ahead. Until next time - Bon Appetit, Cecelia
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. 1 stick of butter (at room temperature)
  2. 3 eggs
  3. 1 cup water
  4. 1 teaspoon lemon zest
  5. 1 tablespoon fresh squeezed lemon juice
  6. Lemon bundt cake mix
  7. 1 teaspoon baking powder
  8. cooking spray
  9. powdered sugar
Candied Cranberries
  1. 12 ounce bag of fresh cranberries
  2. 1 cup water
  3. 1 cup granulated sugar
Instructions
  1. In a large bowl cream butter and eggs on medium high speed for 30 seconds, add water, lemon zest and lemon juice and mix for another 30 seconds. Add cake mix and baking powder to mixture. Mix again for 1 minute. Pour into prepared cake pan. Bake at 350 degrees for 35 minutes or until fully cooked. Allow cake to cool, then garnish with powdered sugar and candied cranberries. Slice and serve.
  2. Candied Cranberries: bring water to boil, add cranberries and cook for about 2-3 minutes. Remove cranberries and transfer to colander. Allow to cool for about 3 minutes. Transfer to cookie sheet and sprinkle with granulated sugar. Shake until all cranberries are covered. Remove cranberries and allow to cool completely about 5 minutes before handling.
Cecelia's Good Stuff https://ceceliasgoodstuff.com/
Candied cranberries are so amazing. Little tart berries coated in sugar make them so delicious. And they pair well with the lemon cake.

Candied cranberries are so amazing. Little tart berries coated in sugar make them so delicious. And they pair well with the lemon cake.

Lemon Bundt Cake with Sugared Cranberries | www.ceceliasgoodstuff.com

Lemon Bundt Cake with Sugared Cranberries – tangy and tasty goodness in every bite. Thanks to my friends over at NOW WE’RE COOKING – The Heritage Bundt Pan can be found at their store. Here is a link to their web site for their address. CLICK HERE NOW WE’RE COOKING

Adding fresh lemon zest and juice really make this cake taste amazing.

Adding fresh lemon zest and juice really make this cake taste amazing.

Bon Appetit, Cecelia Dardanes

Bon Appetit, Cecelia Dardanes

Flavor of the Southwest - 320 pages of beautiful southwestern recipes. Each recipe has a picture.

Flavor of the Southwest – 320 pages of beautiful southwestern recipes. Each recipe has a picture. The first section gives a description of different types of chile peppers used in our southwest cuisine. Many of the recipes have been in my family for four generations. This will make a great HOLIDAY GIFT. See it here – “FLAVOR OF THE SOUTHWEST”

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