Meyer Lemon-Cranberry Bundt Cake

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This is the first recipe that I have ever given 1 star.... I followed the recipe exactly.... I cook ALL the time. I am often asked to makes cakes for parties...but this one was just awful.... I should have paid attention to the comments...

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great cake... lots of rave reviews!

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I wanted to make this cake from the first time I saw it, but I was a bit skeptical after reading the reviews. So I decided to go ahead and try it. It turned out great. My family loved it. I followed the directions and it came out perfect.

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I may have did something wrong, but I have never had a all butter cake turn out moist. I will not make this again.

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After reading most of the reviews, I was a little worried about making this dessert. However, it turned out great! The cranberries did sink to the bottom of the cake but it never came out of the cake better.

TIPS: Really make sure to flour and spray with butter the bundt pan. Also, make sure the cranberry filling DOES NOT touch the edge of the bundt pan. Lastly, the recipe said to put the rack in the middle of the oven but we put the rack more towards the bottom so it wouldn't burn. Overall, it turned out great and tasted just as good!

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I made this cake for an impromptu dinner party recently and the cake came out perfect looking, didn't fall apart like other reviews, and the cranberries didn't float to the top and sides. I followed the recipe exactly, but I though the cranberry filling and glaze to be extremely sweet. I did not like it. It may have been better if I had used an orange/lemon juice mixture instead.

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I saw the recipe in the November issue of Food Network Magazine, bought all of the ingredients including meyer lemons and fresh cranberries. Then, before making the cake, I came on-line to look at the reviews and comments. Then panic set in. So many people were reporting problems I was pretty terrified to make this cake. I'm a beginning baker, so a new recipe is daunting to begin with.

I took some suggestions from people who had tried and succeeded and the cake turned out beautifully.

It came out of the pan with no problem. The filling did NOT drop to the top (bottom of the pan of the cake making it impossible to remove from the bundt pan.

Personally, I found this cake a little bit too much on the tart side. I used meyer lemons and fresh cranberries that were sweetened with the recommended amount of sugar during cooking. I think the issue is with icing being too tart.

I do think this cake would be lovely with blueberries in the summer or even oranges instead of lemons during the winter. It reminded me a lot of Ina's Lemon Yogurt Cake which is another great Food Network lemon cake recipes and much easier than this one, even though I didn't find this recipe difficult.

Here are some pictures of my cake
http://tinyurl.com/yajdjkw

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Most of these reviews are pretty disappointing. I've been waiting for an opportunity to make this cake and only pulled up the recipe online so I'd have something to take with me to the grocery store vs. hauling the magazine with me. I'm going to modify things a little bit, I think. I just watched Giada make her Cranberry Cornmeal Cake. She did not cook the cranberries down. She just chopped them, tossed them in her sifter and sifted the flour over them. On the show, she said she indicated that the flour coated cranberries would not sink then I'll just blend them into the cake batter. I won't have the nifty cranberry center like the photo shows but I should be able to still get a great tasting cake and perhaps avoid some of the challenges noted in other reviews.

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BUT absolutely delicious!! My cake looked nothing like the picture because, like so many other commenters, the cranberries sunk to the top and took up residence there. My top also stuck to the pan (well buttered and floured and I dug it out in pieces and placed them atop the cake. Debating on whether or not to bring it to a friend's Thanksgiving dinner I decided to continue and I did ice the cake. We decided to call it a "Rustic Artisan Lemon-Cranberry Cake" and proceeded to eat it. It has a wonderful combination of flavors and got rave reviews. It's true that it's what inside that counts and I will definitely make this cake again!

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I had the same "rock candy" thing happen in my cranberries but I just cooked them a little longer and they dissolved. I thought the same thing about adding the sugar after the berries give up a little juice. I wound up baking my cake for and extra 10 minutes because the middle was still not done when tested. As a result I found my cake to be a little dry. Everyone did seem to like it though and it sure did look nice. My cranberries were in the exact right place but I put them almost at the top with just enough batter to cover them so maybe that was the trick!