I’ve gotta be honest: I’ve never cooked with cranberries before. I mean, I’ve eaten cranberry “sauce” many times (you know…the kind that slides out of a can in one big glob?), but I’ve never actually used fresh cranberries. I know, pretty crazy, considering I write a food blog for a living. But I craved a grain-free lemon cranberry bundt cake, so I had to give it a try.
Cranberries are apparently in season right now (who knew??).
I saw them at Costco, and thought I should venture outside of my comfort zone and see what I could do with them. You see, Superman can’t stand cranberries. He hates cranberry sauce. Especially the chunky kind. He gags at the thought of anything sour. So I pretty much felt it wasn’t worth my effort to come up with something that he most likely wouldn’t enjoy.
So I bought the bag and let them sit in my fridge’s fruit drawer for a week, wondering what I was going to do with them. And then, this morning, it came to me like a lightning bolt: lemon cranberry bundt cake! My bundt cake recipes are some of the most popular recipes on my blog. And they are so simple to make. I figured I could fiddle around and come up with something at least my kids and I would like.
But I got a bonus! Superman loved it!
Friends, this grain free lemon cranberry bundt cake would be the perfect addition to your holiday meals. Or, perfect for a Sunday night dessert like we did. =)
Recipe: Grain Free Lemon Cranberry Bundt Cake