Cranberry Bundt Cake Recipe

"A rich moist buttery cake that can also be made using blueberries. I have left the cinnamon and nutmeg as optional if you like that extra flavor boost then you may want to add it in"

Original is 15 servings

Metric US

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Nutritional

Serving Size: 1 (111.5 g)
Calories 384.1
Total Fat - 22.2 g
Saturated Fat - 6 g
Cholesterol - 76 mg
Sodium - 210.5 mg
Total Carbohydrate - 40.6 g
Dietary Fiber - 1.6 g
Sugars - 23 g
Protein - 6 g
Calcium - 57.4 mg
Iron - 1 mg
Vitamin C - 2.2 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

If using frozen semi-thawed cranberries wipe off all moisture from the outside of the cranberries before using for this recipe. Preheat oven to 350 degrees F (set oven rack to second-lowest position). Generously grease a 10-inch fluted tube pan or a bundt pan.

Step 2

In a bowl beat cream cheese, butter, sugar and vanilla until smooth. Add eggs; beat for 3 minutes.

Step 3

In a bowl combine 2 cups flour with baking powder and salt (and if using, the cinnamon and nutmeg) gradually add to butter mixture mixing until just blended. Mix remaining 1/4 cup flour with cranberries and nuts; fold into the batter (batter will be very thick). Spoon into pan.

Step 4

Bake at for 50 minutes or until cake tests done. Let stand 5 minutes before removing from the pan. Cool on a wire rack. Before serving. Cool then dust with confectioners' sugar or drizzle with glaze.