Cranberry Cake

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

• 2 sticks unsalted butter, room temperature
• 1 c sugar
• 1 c packed brown sugar
• 4 eggs
• 2 t vanilla extract
• 1 t baking powder
• 1 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t ground nutmeg
• 1/4 t ground cloves
• 1/4 t salt
• 2 1/2 c flour
• 1/2 c sour cream
• 12 oz fresh cranberries, picked through to discard any that have gone soft
• 1 lemon, zested and juiced
• Approx. 1 c powdered sugar

Then you will…

1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
4. Mix in half of the flour and the sour cream.
5. Mix in the remaining flour.
6. Fold in the cranberries.
7. Spread into the prepared bundt pan.
8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
9. Allow to cool for 15 minutes before inverting onto a serving plate.
10. Allow to cool another 15 minutes before icing.
11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.