Meyer Lemon-Cranberry Bundt Cake

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I substituted raspberries instead of cranberries, which tasted great, but was extremely dry. If you do this also, add a couple eggs or 1/2 cup of cream to make it not so dry and dense.

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I just pulled the cake out of the oven and the cranberries broke to the top, making my cake definitely look nothing like the picture. I used the Nordic Anniversary pan, so i know it is not the pan, and I religiously followed the recipe. I think it will still taste great, so i will try to camouflage with the icing or powdered sugar. Oh well..it was worth a try.

12/11 Update. I remade this cake for Christmas, because the flavor was great even though it did not look very nice. On my second try, everything came out great. Here are the changes I made. 1. I made sure the cranberry filing was completely cool, and 2. after I put the 2/3 batter in the bundt, pan, I tapped it down on the counter several times, to ensure there were no air pockets in the batter (for the filling to fall into. Much better, it smells great and I and this time looks great.

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This was very good. Dense still even though I only added 2 sticks of butter rather than 3.5. I sprayed then pan before hand with PAM then dusted with flour and the cake popped right now. The lemon flavor was great, tart and not too sweet. My cranberries stayed right in the middle and were delicious. This a great special occasion cake.

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Mmmm... this was absolutely delicious! I don't particularly have any suggestions, just to follow the recipe step by step and don't let the lower reviews stop you from trying this recipe. I am by no means a great baker and it came out perfectly. I will most definitely be making this again (and again!.

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It was absolutely wonderful and very easy to make!

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This was easy to make, came out as pretty as it is in the picture, and was delicious!

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It turned out beautifully! I normally don't bake and hate baking, but this was a fun cake! It was a bit dense but didn't have any problems re: cake sticking or cranberries falling to the bottom.

I made my own zest and used less sugar. I used a lot of oil and butter before flouring. I was so nervous after reading reviews but I turned the cake cover, tapped the pan, and the cake popped out like magic!

I baked the batter until it was a little firm before putting the berry mixture in. Then poured the rest of the batter and baked like normal. The lemon icing had such a fun tart flavor. I just made it for Thanksgiving (2 days ago and I think I'll make another for an event tomorrow!

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This recipe was a disaster I followed everything properly and I noticed the cake was not cooking right in the oven I could not afford to have the cake fail so I had to scrap it and throw away all the ingredients. Also, the whole recipe from the begging was causing havoc from the lemon zest which is not sold in many stores, down to the cranberry filling which suggest fifteen or so minutes perhaps to cook. In cooking I prefer accurate recipes and this one is not accurate nobody is trying to be a chef just give me the right recipe with the right time and I will make the dish. DO NOT TRY THIS CAKE!!

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I made this last Thanksgiving and am getting requests for it again this year! Can't wait to serve it to my super picky grandma and watch her face light up! Make sure you use a tall bundt cake pan, though, or it is dense and not very tall.