tag:blogger.com,1999:blog-8276481407880212540.post8886030297242131649..comments2024-03-27T04:53:17.415-07:00Comments on Culinary Adventures with Camilla: Cranberry-Olive Oil Bundt Cake with Yuzu #CranberryWeekCamilla M. Mannhttp://www.blogger.com/profile/04815419370177683182noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8276481407880212540.post-60131057116038865352018-11-06T17:39:00.728-08:002018-11-06T17:39:00.728-08:00I do the powdered sugar or flour toss too for any ...I do the powdered sugar or flour toss too for any berry.<br /> Cindy Kerschnerhttps://www.blogger.com/profile/09601626285193990316noreply@blogger.comtag:blogger.com,1999:blog-8276481407880212540.post-46950235504660437492018-11-06T07:22:04.547-08:002018-11-06T07:22:04.547-08:00I always toss my berries with a little bit of the ...I always toss my berries with a little bit of the flour I used in the batter. That seems to work to keep them in place.A Day in the Life on the Farmhttps://www.blogger.com/profile/17878132360387905867noreply@blogger.comtag:blogger.com,1999:blog-8276481407880212540.post-20768349235939685362018-11-05T22:25:30.299-08:002018-11-05T22:25:30.299-08:00I think cranberries have some air in them, which m...I think cranberries have some air in them, which might be why they pop when cooking. I'd suggest halving or roughly chopping them and then tossing them with a small amount of powdered sugar. I recently did that in a pound cake, and the cranberries stayed put! Karenhttps://www.blogger.com/profile/03682070338780643299noreply@blogger.com