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.......

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

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

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