Cranberry Bundt Cake Recipe

"A great cake for the fall cranberry season. This cake can be glazed with your favorite sugar glaze, or make glaze with powdered sugar and orange juice."

Original is 10-12 servings

Metric US

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Nutritional

Serving Size: 1 (136.8 g)
Calories 450.1
Total Fat - 23 g
Saturated Fat - 10.7 g
Cholesterol - 72 mg
Sodium - 418 mg
Total Carbohydrate - 55.8 g
Dietary Fiber - 3.3 g
Sugars - 31.7 g
Protein - 7.7 g
Calcium - 97.5 mg
Iron - 1 mg
Vitamin C - 1.6 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350°F

Step 2

Coat a 10 cup bundt pan with non-stick cooking spray.

Step 3

Cream sugar and butter until smooth and fluffy. Beat in eggs.

Step 4

Sift dry ingredients together into a bowl.

Step 5

Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.

Step 6

Stir in remaining ingredients.

Step 7

Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.

Step 8

Let stand in pan 15 minutes and then turn cake out onto plate.

Step 9

Glaze if desired.

Cranberry Bundt Cake

Ingredients