Christmas time at the Cheese Shop is a magical time. One of my favorite things is having all the kids coming Christmas shopping with their parents. Kids get so excited about the season and the joy is contagious.
Christmas is the laughter of the children, smells of baking, frosty mornings, and warm fires. Christmas is home, family, faith, and tradition.
Christmas is also cranberries! Cranberry Bundt Cake has been a family favorite for several years now. Quark makes the cake moist and rich, without being heavy. This is my son’s all time favorite holiday dessert, he has been known to bring home a can of cranberry sauce from the grocery store and hand it to me along with my bundt pan.
Cranberry Bundt Cake
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 3 large eggs
- 1-1/2 teaspoons almond extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Quark
- 1 can (14 ounces) whole-berry cranberry sauce
- 3/4 cup confectioners’ sugar
- 4 teaspoons milk (approximately)
- 1/2 teaspoon almond extract
- Preheat the oven to 350 Grease and flour a 10 inch bundt pan.
- Combine the flour, baking powder, baking soda and salt in a small bowl. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract.
- Add the flour to the creamed mixture alternately with Quark, beating well after each addition.
- Spoon 2/3 of the batter into the bundt pan. Top with the cranberry sauce. Spoon the remaining batter over the cranberry sauce and smooth to the edges.
- Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
- Sprinkle cooled cake with sifted powdered sugar or drizzle warm cake with icing.
- For Icing: combine icing ingredients until smooth, add more milk if necessary to get the right consistency.