Sunday, January 01, 2017
Happy New Year!
I am resolution-free as of the moment, although that may change.
This is a picture of the cake I made for the Winter Solstice this year. It is a conglomeration of a few recipes and I'm going to write it out here so I can make it again because it was worthy of being enjoyed for many more years. Someday I will successfully turn out a bundt cake without it breaking, but alas, it was not to be, luckily that does not affect the taste.
So...the recipe along with my best-wishes for a wonderful new year:
Cranberry Almond Mandarin Bundt Cake
3 Large Eggs
1.5 Cups Sugar
1/2 Cup + 2T Butter, melted
1t Baking Powder
1.5 Cups Cake Flour
2 1/3 Cups Chopped Almonds
1.5 Cups Whole Fresh Cranberries
1 Cup Satsuma Mandarins, peeled, roughly chopped
Preheat oven to 350F
Beat eggs, gradually adding the sugar.
Continue to beat while adding the melted butter.
Add flour, salt, baking powder, missing until well-blended.
Stir in the almonds, gently mix in the cranberries and mandarins.
Pour/Press mixture into spray-oiled bundt pan.
Bake for approximately 50 minutes., use the toothpick test to check.
2T melted butter
1 Cup Confectioner's Sugar
Add in 1/2 t Lemon Extract
1 T Key West Lime Juice
Mix until smooth. Drizzle over cake.
Decorate as desired.