Instructions

1. Prepare the cake pan: Rack of oven should be placed in the middle. Oven at 350 degrees. Butter and flour a 10-cup fluted Bundt pan
2. Cook cranberries and raspberries with 3/4 cup of granulated sugar in a pot on medium-high until juicy, looks almost like jam for about 15 minutes.
3. Whisk the milk, whole eggs and yolks, vanilla and lemon juice in a bowl; set aside.
4. Whisk the 3 cups of flour, remaining granulated sugar. Add baking powder and salt in a large bowl. Add the 3 1/4 stick of butter and beat with mixer on low speed until moistened.
5. . Add half the milk and beat for about a minute, then add the remaining milk in two batches while beating.
6. Scrape the sides of the bowl and beat again for about 30 seconds.
7. Transfer 2/3 of the batter to the pan.
8. Spoon in the cran-rasberry filling in a ring around the middle of the batter.
9. Hint: Don’t let it touch the bottom of the pan
10. Top the remaining batter and smooth evenly.
11. Bake until a toothpick inserted into the center of the cake comes out clean should be for about 55-60 minuts.
12. Meanwhile, or while the cake is almost totally baked you can make the syrup; Dissolve the 1/4 cup of granulated sugar in a 1/2 cup of lemon juice in a saucepan over low heat. Remove the cake from oven, poke the surface of the cake and pour the syrup on top of cake.
13. Let cool in the pan for 10 minutes. Carefully invert cake onto a parchment-lined rack and let cool completely.
14. Wrap tightly overnight and let sit. 14. When ready to serve, whisk the confectioner’s sugar and the remaining lemon juice until smooth.
15. Spoon over the cake.