Lemon Cranberry Cake With Candied Cranberries Recipe

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Lemon Cranberry Cake With Candied Cranberries
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Ingredients
21
Count
Nutrition
354
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Cake: Heat oven to 350 degrees F. Grease and flour three 9-inch-round cake pans.
  2. In a medium-size bowl, stir together flour and baking powder.
  3. In large bowl, beat butter until smooth. Gradually beat in sugar until fluffy and light colored, 3 minutes. Beat in eggs, one at a time.
  4. In a measuring cup, whisk together milk, lemon juice and vanilla.
  5. On low speed, alternately beat flour mixture and milk mixture into butter mixture, ending with flour. Stir in lemon rind. Divide batter evenly among prepared pans.
  6. Bake in 350 degree F oven until tops spring back when lightly pressed, 25 minutes. Let cake layers cool in pans on rack 10 minutes. Invert cakes onto rack; remove pans. Let cool.
  7. Filling: In saucepan, combine cranberries, sugar and lemon juice. Bring to simmering over medium-high heat; cook, stirring, until berries pop and mixture thickens slightly, 5 minutes. Scrape into sieve over bowl; press through sieve, discarding seeds and solids. You should have 1 cup filling. Let cool to room temperature.
  8. Icing: In heavy-bottomed saucepan, combine egg whites, sugar, salt, water and corn syrup. Beat on medium-high speed with a hand mixer over medium-low heat until icing is thick, pure white and fluffy (soft, shiny peaks), about 7 to 9 minutes. Remove pan from heat. Add extracts; beat until very thick, 1 minute.
  9. Place one cake layer on serving plate. Top with half the filling, leaving 1/2-inch border around edge. Top with 3/4 cup icing. Repeat with second cake layer, remaining filling and 3/4 cup icing. Top with remaining cake layer. Spread remaining icing over sides and top of cake. Garnish with sugared cranberries and lemon slices just before serving, if desired. Makes 16 servings.
  10. Note: Place 1/4 cup refrigerated pasteurized egg white in small bowl. Dip cranberries in egg white; then into 1/4 cup granulated sugar to coat. Place on waxed paper and let stand until dry, about 30 minutes. Makes 16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 354.49 Kcal (1484 kJ)
Calories from fat 117.54 Kcal
% Daily Value*
Total Fat 13.06g 20%
Cholesterol 79.28mg 26%
Sodium 55.65mg 2%
Potassium 178.32mg 4%
Total Carbs 55.23g 18%
Sugars 35.28g 141%
Dietary Fiber 0.82g 3%
Protein 5.01g 10%
Vitamin C 3.6mg 6%
Vitamin A 0.1mg 5%
Iron 0.6mg 3%
Calcium 71.3mg 7%
Amount Per 100 g
Calories 293.09 Kcal (1227 kJ)
Calories from fat 97.18 Kcal
% Daily Value*
Total Fat 10.8g 20%
Cholesterol 65.55mg 26%
Sodium 46.01mg 2%
Potassium 147.43mg 4%
Total Carbs 45.66g 18%
Sugars 29.17g 141%
Dietary Fiber 0.68g 3%
Protein 4.14g 10%
Vitamin C 3mg 6%
Vitamin A 0.1mg 5%
Iron 0.5mg 3%
Calcium 59mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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