The POPsicle Recipes: Jeronicus Cranberry Cake
This week on The POPsicle podcast, I had the privilege to celebrate the magic of Christmas once again with my friend Ryan as we discussed the Netflix original movie-musical Jingle Jangle: A Christmas Journey. Because Jeronicus finds the magic in his creations after being betrayed by his former student, I felt the need to use a holiday ingredient that needed to find its magic again. Enter the can of cranberry sauce! Yes, some people love it and some people absolutely detest it. And I for one would like to bring magic back to this ingredient by incorporating it in a warm and delectable cake (a bundt, thank you very much!) Enjoy the surprise ripple of sweet and tart from this well-spiced almond cake!
Preheat oven to 350 degrees
Prepare bundt pan with non-stick spray and flour, and spread evenly
On a small pot, cook cranberry sauce and once simmering, stir sugar. Once incorporate, let cool.
In a stand mixer with paddle, mix dry ingredients (sugar, baking powder, salt, and flour).
Once incorporated, add the wet ingredients one at a time (milk, oil, eggs, and extracts).
When the cake batter is mixed, pour one half of batter into the bundt pan.
Carefully drop spoonfuls of cranberry sauce in the batter. It should sink into the batter, so try to drop it evenly across the whole pan.
Pour the rest of the batter on top to seal the filling.
Place in the oven and bake for around 65 minutes, until you stick a knife or a skewer and the cake is clear.
Let cool on a rack and serve!
Jeronicus Cranberry Cake
For the Cake:
Adapted from Claire Saffitz’ Almond Cake, made on 7” bundt pan. If you have a larger bundt pan, simply double the cake recipe.
1 1/4 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cups all-purpose flour
3/4 cups whole milk
3/4 cups vegetable oil
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the Cranberry Filling:
1 can cranberry sauce
1/2 cup sugar
