Thursday, November 3, 2011

Try Again: Cranberry-Lemon Tea Bread

I have always had issues with bread. For some reason it always seems to cook too much on the outside and not enough on the inside. This bread did not turn out AT ALL. BUT I think I know why. The recipe says to put it into two pans, and I only put it into one. So the outside cooked pretty good, so we at least got to taste it and it was rather good! But I"ll have to make it again to make the frosting. So if anyone makes this, PLEASE let me know how it goes 'cause I don't know the next time I'll make it!

The ruined can still see the batter inside!

Cranberry-Lemon Tea Bread - adapted from Betty Crocker
Total Time: 2 hour 45 minutes
Serves 16

  • 1 tablespoon granulated sugar
  • 1 box lemon cake mix
  • 1 cup sweetened dried cranberries
  • 1 box cheesecake instant pudding and pie filling mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 4 eggs
  • 1 ounce cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon fresh lemon juice
  • Poppy seeds for topping, optional
Heat oven to 350 degrees. Spray 2 loaf pans with cooking spray; sprinkle 1 1/2 teaspoons granulated sugar in each pan.

In small bowl, toss 2 tablespoons of the cake mix with cranberries. in large bowl, beat remaining cake mix, dry pudding mix, water, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed, scraping bowl occasionally. Stir in cranberries. Divide batter evenly between pans.

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour 30 minutes.

In a medium bowl, beat cream cheese, powdered sugar, milk and lemon juice until smooth and thin enough to drizzle. Pour glaze over bread, allowing some to drizzle down sides. Sprinkle with poppy seeds.
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