Cranberry Chutney Cake

We are having our annual ornament exchange party today. It’s always so much fun. I make it as a potluck, where everyone brings a dish to share, but I also make quite a few things too. You can’t keep me out of the kitchen, especially if there is a party going on. 🙂 I made my time consuming dishes yesterday, and will do the simple things today, as well as some last minute cleaning and straightening up. One of things I made was a cranberry chutney cake, from my leftover Thanksgiving cranberry chutney. Cranberry Chutney Remember how I told you I had something sweet in mind for the leftovers? Well, here it is.

Cranberry Chutney Cake

I started with a basic pound cake recipe, and added the chutney in the center of the cake and on top for decoration as well.

Preheat the oven to 325* F or 163*C.

Spray a bundt pan with cooking spray.

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup or 2 sticks softened butter

1 cup sugar

4 large eggs

2 tsp vanilla

1-1 1/2 cups prepared cranberry chutney

lemon glaze

Combine all the dry ingredients and mix well, then set aside.

Mix the butter and sugar together until creamy, then add the eggs 1 at a time, mixing in between each addition. Add the vanilla and mix.

Add the dry ingredients 1/2 at a time and mix in between. Mix just until everything is incorporated into the batter.

Add half the batter into the prepared bundt pan and spread evenly. Spoon the cranberry chutney over the batter. Add the rest of the batter on top of the chutney, again, spreading evenly.

Bake for about an hour or until the cake is golden brown and a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before removing it from the pan and adding the toppings.

Lemon Glaze

2 cups powdered sugar

3 TBSP lemon juice

Whisk together until it is smooth and liquidy.

When the cake is completely cooled, drizzle some lemon glaze on top, then add some dabbles of cranberry chutney on top to make it festive.

This is a new creation. Let’s see what people think. I think it’s going to be a hit, but then what do I know. 🙂

Have a great day and make everyday great. The holidays are here. Enjoy all the festivities. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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