The Search for Completion
As we stand on the clove between two years, it’s nearly impossible to refrain from looking back and critiquing our experiences in 2013. For many of us, myself included, it’s almost natural to feel that the year is unfinished, that there is still so much to do, remedy, and enjoy. Looking at the world’s New Years traditions (something we explored more in depth last Saturday), it would seem that this quasi-obsession with all that has been left incomplete in the year greatly affected our ancient ancestors as well. As mentioned in our last excavation, many cultures have long sought after circular foods to be eaten near the year’s end in order to bring completion to the past twelve months. In Spain, participants of the tradition will eat twelve grapes to round out the year and bring fortune to the next. For the Philippines, twelve different, round fruits are eaten to cultivate a similar effect. In other cultures, as mentioned before, lentils take the place as the revered, year-completing foodstuff. With all of these (and many more) circular traditions whirling about this most imminent holiday, I thought it would be fun to join in this ancient celebration of the completion of the year by baking the most circular of modern desserts: the bundt cake! And, just to top off the already round nature of the bundt, I was inspired by 10thkitchen to include an added layer of circular complexity with Meyer lemons and cranberries, making this recipe perfect for celebrating (and resolving) the year’s end with those you love!
Cranberry Lemon Bundt Cake
- 3 cups white whole wheat or all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 2/3 cups granulated sugar
- zest from 2 Meyer lemons
- 3/4 cup softened butter
- 3 eggs
- 2 teaspoons vanilla extract
- 3/4 cup sour cream
- 1 1/2 – 2 cups fresh cranberries
- Preheat your oven to 350 F / 175 C and butter and flour a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, combine the sugar and lemon zest until evenly distributed.
- In a large mixing bowl, beat the butter and sugar mixture with an electric mixer until light and fluffy (about two minutes).
- Beat the eggs into the butter/sugar mixture one at a time, then add the vanilla extract.
- Gradually mix in the dry ingredients in 3 additions, alternating with the sour cream in 2 additions.
- Fold in the fresh cranberries and pour into your prepared cake pan, smoothing out the top.
- Bake for 50 minutes – 1 hour, or until an inserted toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- When ready to serve, simply dust the cake with powdered sugar and enjoy a zesty slice of symbolism!
Thank you, as always for stopping by the dig! I’ve had a blast digging up recipes with you this year, and I can’t wait to see what we uncover in 2014!
Happy New Year, and keep digging!