Carol Junkins Recipe

Cranberry Lemon Crumble Cake

By Carol Junkins CarolAJ


Rating:
Serves:
9" bundt pan
Prep Time:
Cook Time:
Method:
Bake
Comments:

This is another recipe I entered into an Ocean Spray cooking contest that I made up myself. This is good with the the lemon and cranberry flavors.

Please look at my version of the directions as it has some hints in it and explains the layering of the cake a bit clearer.

(See Carol's Original Version of Recipe for corrections

Blue Ribbon Recipe

Notes from the Test Kitchen:
This combo of cranberry and lemon is super light and refreshing... and unlike anything I've had in the past. A delight for my sweet tooth!

Ingredients

FILLING
2 c
cranberries (i used fresh)
1/2 c
sugar
2/3 c
water
CAKE
1 pkg
lemon cake mix
1 tsp
ground ginger
1 1/3 c
water
1/3 c
vegtable oil
3 large
eggs
1/2 c
craisins (dried cranberries)
TOPPING
1/2 c
chopped walnuts
1/4 c
light brown sugar
3 Tbsp
melted butter
1/2 tsp
ground cinnamon
1/2 c
quick oatmeal
LEMON GLAZE
2 c
confectioners' sugar, sifted
2 Tbsp
fresh lemon juice (from 1 lemon)
1 tsp
grated lemon zest

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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339 Comments

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Carol Junkins CarolAJ
Jan 26, 2014
Thank you Dixie so glad you got back to me ~ It is different , didn't win the Cranberry contest I was trying out for but sure got a lot of people here loving this mixture I came up with.
user
Dixie Graham thedix
Jan 25, 2014
This is moist and quite good. I only had 1 c. cranberries and forgot to layer that mixture in the cake. Had to use the cranberries as a topping---still very good. A keeper of a recipe.
user
Jul 16, 2013 - Carol Junkins shared a photo of this recipe. View photo