Skip to main content
logo
Food Advertising by

Lemony Cranberry Pound Cake ~ 柠檬 蔓越莓蛋糕


This is a buttery lemon flavoured pound cake, dense but moist with Rum flavoured dried cranberries.
The texture is kept moist due to the cranberry liquid that was used to brush all over the cake.   Instead of frosting, I took the easy way out, just dusted with some snow powder before serving.








Recipe for Lemony Cranberry Pound Cake  (adapted from 'here' with modification)
  柠檬 蔓越莓蛋糕 

Ingredients                                            
  • 455 gm plain flour
  • 6 eggs
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 227 gm butter
  • 400 gm sugar  (reduced from 600 gm)
  • 2 Tbsp lemon zest
  • 1/2 Tbsp vanilla
  • 240 ml yoghurt/sour cream (I used yoghurt)
Cranberries
  • 80 ml lemon juice from 2 to 3 large lemons
  • 2 Tbsp Brandy (I used Rum)
  • 100 gm cranberries, chopped
(Soak the cranberries, lemon juice and Rum for a few hours.  Separate the cranberries from the liquid mixture, reserving the juice.  Coat the cranberries with some flour from the recipe, set aside).

Frosting  (optional)
  • 115 gm icing sugar + 2 Tbsp lemon juice  OR just dust the cake with icing sugar or snow powder
Method
  1. Sift the flour, baking soda and salt, set aside.
  2. Beat butter and sugar till light and fluffy.
  3. Add in lemon zest, vanilla, mix well.  Add in eggs one at a time and scrape down the sides of the bowl after each addition.
  4. Add in 1/3 sifted flour, alternating with the yoghurt.  Start with flour and end with flour.  Stir in the cranberries, mix well.
  5. Pour the batter into a greased and flour dusted 10 cup Bundt pan.  Smooth the top and lightly tap the cake pan on the worktop.  
  6. Bake in a preheated oven @ 180 deg.C for 45 to 50 mins, test with a skewer till it comes out clean.
  7. Remove the cake from the oven and let it cool in the pan for about 5 mins.
  8. Lightly brush the cake with half of the cranberry and Rum juice
  9. After 10 mins., loosen the sides of the pan and invert onto a wire rack.
  10. Immediately brush the top and the sides of the cake with the remaining cranberry juice.  Cool the cake.
  11. Dust with icing sugar or snow powder before serving.
               





I'm linking this post to the Little Thumbs Up event, organised by Zoe of Bake for Happy Kids, and
Doreen of  My Little Favourite DIY and co-hosted by  Cheryl of  Baking Taitai and the theme
for May is 'Yoghurt'

Comments

  1. The pound cake looks amazingly smooth and soft. Did you use fresh cranberries?

    ReplyDelete
    Replies
    1. Thanks, Angie. No, I used dried cranberries, fresh ones are hard to find here.

      Delete
  2. Simply damn delicious!!!
    [email protected] Chef

    ReplyDelete
  3. look great!
    can I omit rum / brandy or any substitute?

    Lynn

    ReplyDelete
    Replies
    1. I'm not so sure, perhaps you can try with some fresh juice, e.g. orange. What about Cointreau? It's the juice from the alcohol and the dried cranberries that gives more flavour to the cake and keeps it moist.

      Delete
  4. Hi Cheah, I still have some dried cranberries in my pantry. Definitely want to try this yummy cake soon. :)

    ReplyDelete
  5. This recipe sounds amazing! I am a fan of such delicious pound cakes :D must try..

    ReplyDelete
    Replies
    1. If you like a bit of alcohol in your bakes, you'll love this.

      Delete
  6. Oh since you have left out the icing, I can happily have 2 slices of the cake and feel less guilty about it! This cake looks absolutely delicious!

    ReplyDelete
    Replies
    1. Ha, ha, that's the whole idea of leaving out the frosting, Jasline!

      Delete
  7. Hi Sokehah, I love citrus cake and this cake sounds delicious to me but perhaps I will leave out the rum so that the little ones still get to enjoy the cake. Thanks for sharing with LTU again. Have a great week ahead!

    ReplyDelete
  8. Hi Cheah,

    The texture of this cake is so smooth and beautiful. Perfect for all tea times!

    Zoe

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Marble Cupcakes ~ 大理石纸杯蛋糕

Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
150 gm butter150 gm caster sugar174 gm self-raising flour3 eggs50 ml milk1 tsp vanilla2.1/2 tsp cocoa/chocolate powderFrosting 80 gm butter123 gm icing sugarMethod Sift self-raising flour, set aside.In a mixing bowl, beat butter, sugar, eggs and milk till well combined.Fold in sifted flour and beat till smooth.Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.Bake in a preheated oven @…

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…