Thursday, April 15, 2021

Cranberry and Rosewater Bundt #BundtBakers

This delicious bread like cake is flavored with rosewater and studded with cranberries before being topped with a rosewater glaze.  I added some spring sprinkles and served it up as one of the Easter desserts.  It was a huge hit........


It's time for Bundt Bakers.......

BundtBakers


My friend Cam of Culinary Adventures with Camilla invited the Bundt Bakers to join her in sharing Blooming Bundts today.  What a fun idea!!

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Let's take a look at all the Blooming Bundts Baked By Bloggers.......

  • Cranberry and Rosewater Bundt by A Day in the Life on the Farm
  • Devil's Food Cake With Hard Icing by Sneha's Recipe
  • Hibiscus Glazed Chocolate Bundt Cake by Making Miracles
  • Jasmine-Infused Tres Leches Bundt by Culinary Adventures with Camilla
  • Saffron Mini Bundts by Magical Ingredients
  • Orange Blossom Bundt Cake by Patyco Candybar
  • White Chocolate Lavender Bundt by Sweet Sensations



  • I had originally planned on making a rhubarb rosewater bundt after spying some fresh spring rhubarb at the market, however when I returned to the market closer to Easter for which I wanted to bake this cake, the rhubarb was GONE.  The best laid plans..........


    I immediately started looking around the fruit and vegetable section to see what else I could use instead of rhubarb.  I thought briefly about just make a lemon cake but then it occurred to me that I still had a bag of cranberries in the freezer from the fall.  Cranberries are to fall as Rhubarb is to spring.....I knew it would be a perfect substitution.


    The glaze was a perfect, pure, Easter white.  Beautiful but not very festive.  I remembered I had some sprinkles in my baking cupboard and was thrilled when I found that I had some springtime sprinkles left.  Now my cake was truly a Blooming Bundt.


    Such a wonderful flavor profile in this bundt with the sweet, tart and floral notes all working so well together.  







    Cake, Desserts, Rosewater, Bundt, Cranberries, Glaze
    Desserts, Cakes
    American
    Yield: 12 servings
    Author: Wendy Klik
    Cranberry Rosewater Bundt Cake

    Cranberry Rosewater Bundt Cake

    This delicious bread like cake is flavored with rosewater and studded with cranberries before being topped with a rosewater glaze.
    Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

    Ingredients

    • 1 1/2 sticks butter, room temperature
    • 2 1/4 c. flour
    • 2 1/4 c. sugar
    • 1/2 t. lemon zest, finely grated
    • 5 eggs
    • 1 t. rosewater
    • 1 t. vanilla
    • 1
    • large pinch of salt
    • 1/2 t. baking powder
    • 1/2 t. baking soda
    • 1 (5 oz) container plain Greek yogurt 
    • 1 (8 oz) package cranberries
    • 2 1/2 c. powdered sugar
    • 2 T. milk
    • 1 T. rosewater
    • 1/2 t. vanilla
    • small pinch salt

    Instructions

    1. Place the sugar and lemon zest in the large bowl of a stand mixer fitted with the paddle attachment.  Turn on low speed and mix until sugar is fragrant.  Add the butter, increase the speed to medium and mix until light and fluffy.  
    2. Add the eggs, one at a time, beating well after each and scraping down the sides of the bowl before adding the next egg.  Turn speed to low and stir in the rosewater and vanilla.
    3. Whisk together the flour, salt, baking powder, and baking soda.  With the mixer on low speed add 1/3 of this mixture to the batter until combined, add 1/2 the container of yogurt, followed by another third of the flour.  Finish with the remaining yogurt followed by the remaining flour.  Once incorporated increase speed and mix  until thoroughly combined.  Stir in the cranberries.
    4. Fold the batter into a 12 c. bundt pan that has been treated with baking spray.  Bake in a preheated 350* for about an hour, until a skewer inserted removes cleanly.
    5. Remove from oven to wire rack and allow to cool in pan for 15 minutes before turning out onto rack to cool completely.
    6. When cake is completely cool, whisk together the powdered sugar, milk, rosewater, salt and vanilla until well combined.  Add additional milk, 1 teaspoon at a time until glaze is able to be poured but thick enough to maintain it's shape.  
    7. Decorate with dried rose petals or sprinkles, if desired.

    Calories

    472.20

    Fat (grams)

    13.76

    Sat. Fat (grams)

    7.98

    Carbs (grams)

    81.87

    Fiber (grams)

    0.97

    Net carbs

    80.90

    Sugar (grams)

    62.62

    Protein (grams)

    6.73

    Sodium (milligrams)

    222.98

    Cholesterol (grams)

    108.70
    Created using The Recipes Generator

    20 comments:

    1. Thanks for joining me. I realized, reading this post, that I haven't seen rhubarb yet this this. Hmmmm...I'll keep my eyes open. Cranberries were the perfect substitute though. This looks delicious, Wendy.

      ReplyDelete
      Replies
      1. Thanks Cam. My rhubarb is sprouting like crazy. Pretty soon I will have more than I could ever possibly use LOL.

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    2. I have plenty of cranberries must try this delicious cake Wendy!

      ReplyDelete
    3. Your comparison of cranberries to rhubarb is a great thought. Why did I never notice that they are both acid in very much the same way, with a tart flavor that is perfect for fruit desserts with sugar.

      best... mae at maefood.blogspot.com

      ReplyDelete
    4. Here in Madrid it is very difficult to find Rhubarb
      for that reason I have never eaten it.
      Your recipe with blueberries looks delicious, I love it!

      ReplyDelete
    5. The flavors sound exquisite !

      ReplyDelete
    6. Your icing is amazing! We actually still have rhubarb down here, although I have a huge stash of frozen cranberries!

      ReplyDelete
      Replies
      1. My rhuharb is just starting to come up but it is looking like I'm going to have an over abundance of it soon.

        Delete
    7. That beautiful glaze / frosting! It looks SO inviting!

      ReplyDelete
    8. Love that glaze! Sounds absolutely amazing with the rosewater.

      ReplyDelete
    9. I love the idea of rosewater glaze. Anything with rose will win my heart. I would love to try this cake. I love cranberries. I would try with dried ones or when I get fresh ones in fall. I am looking forward to your rhubarb cake too. I have never tried rhubarb and now I am motivated to try it. This is a wonderful cake.

      ReplyDelete
    10. What a welcome flavor combo for spring. It looks very festive and I can only imagine how good it is.

      ReplyDelete

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