Thursday, May 14, 2015

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'


15 comments:

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  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

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