Cranberry Lemon Bundt Cake

Overview
This is a good cake to make during thanksgiving. The filling of the cake is made with cranberries and sugar which adds a distinctive sweet and tart taste. The cake is soaked in lemon syrup to add a extra layer of flavor. Decorated with sugar coated cranberries this cake makes a very elegant presentation. I have been making this cake for thanksgiving ever since I got this recipe from a magazine.

Cranberry Lemon Bundt Cake

Ingredients for the cake
3 cups self rising flour
1 3/4cups of granulated sugar
6 tablespoons milk
4 large eggs plus 2 egg yolks
2 teaspoon vanilla extract
2 tablespoons Lemon Zest
1 teaspoon baking powder
1/2 teaspoon salt

For the syrup 
1/4 cup granulated sugar
1/2 cup Lemon juice

For the filling
12 Oz bag of fresh cranberries
3/4 cup granulated sugar

For the glaze
2 tablespoons lemon juice
1 1/2 cup confectioners sugar

For sugar coated cranberries for decoration
30 - 40 fresh cranberries washed and dried
1/4 cup sugar with 3 tablespoon water to make a thick syrup
4 - 5 tablespoons granulated sugar to coat the cranberries

Steps
1. Heat oven to 350 degree F.  Coat the bundt cake pan with butter and flour and keep aside.
2. Heat the cranberries in a pot until they start to release juices. Add 3/4 cup granulated sugar and cook over medium heat until the mixtures is thick and reduces to about 1 1/4 cup. turn off heat and let this cool to room temperature.
3. Whisk together the milk, whole eggs, yolks and vanilla in a medium bowl and set aside.
4.Whisk together 3 cups flour, 1 3/4 cups sugar, the lemon zest, baking powder and salt in a large mixing bowl.
5. Add 3 1/4 stick soft butter( at room temperature) and beat  till the mixture is smooth.
6. Add the milk mixture little at a time and  to make a smooth batter.
7. Transfer 2/3 of the batter to the bundt pan. Spoon in the prepared cranberry filling in a ring around the middle of the batter with out touching the pan. Top with remaining batter and smooth evenly
8. Bake until toothpick inserted into the center of the cake comes out clean about 45 - 55 minutes.
9. Make the syrup by dissolving 1/4 cup granulated sugar in 1/2 cup lemon juice in a sauce pan., Heat on low flam till the sugar dissolves. Let it cool to room temperature.  Poke holes on the cake once it is at room temperature and drizzle with this syrup little at a time.
10. Carefully invert the cake on a cake stand.
11. Make a thick syrup with 1/4 cup sugar and 3 tablespoon water. Once this cools down dip each cranberry in it and roll in granulated sugar and keep aside.
11. Mix the lemon juice and confectioners sugar to form a thick glaze and drizzle over the cake.
12. Decorate the base of the cake with the sugar coated cranberries.

Top view of Cranberry Lemon Bundt Cake