Make this Aroniaberry Bundt Cake part of your holiday celebration. Make a large cake or mini cakes for each of your family members.  Decorate with holiday candy or flowers and make the cake part of your table decorations. 

INGREDIENTS:

1 cup Frozen Aroniaberries (thawed)

1 cup (2 sticks) unsalted butter 

2 1/2 cups of all-purpose flour 

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 cup granulated sugar

3 large eggs

1 cup sour cream

1 tablespoon grated lemon zest (from 1 lemon)

GLAZE:

1 cup confectioners' sugar

2 tablespoon freshly squeezed lemon juice

DIRECTIONS:

Heat oven to 350 F. Grease and flour one large or four mini bundt cake pans. In a medium bowl, mix together the flour, baking soda, and salt. Use an electric mixer and beat the butter and sugar at medium speed for about 3 minutes. Set the mixer speed to low and add one egg at a time. Add the flour mixture, then add the sour cream and lemon zest. Increase the mixer speed to high and beat for 2 minutes.  

Fill the cake pan 1/4 the way full with the cake batter.  Sprinkle in 1/2 the Aroniaberries.  Add the rest of the batter.  Sprinkle in the rest of the Aroniaberries. Mix the Aroniaberries and bake until a toothpick inserted into the center comes out clean. Bake  65 to 75 minutes for a 12-cup bundt pan or 50 to 55 minutes for the mini bundt cake pans. Let the cake cool in the pan for 15 minutes, then turn onto a cooling rack to allow the cake to cool completely. 

In a separate bowl, whisk together the confectioners' sugar and 1 tablespoon of lemon juice. Add more juice if needed to get the glaze to the right consistency.  Drizzle the glaze over the cake. Decorate with berries, flowers or candy.