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Cranberry Bundt Cake

Here's how you make Cranberry Bundt Cake
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  • Servings: 15
  • Prep: 15m
  • Cook: 50m
    • The following recipe serves 15 people.

Ingredients

The ingredients are:
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup butter, softened
  • 1 1/2 cups sugar (for a sweeter cake increase to 1 3/4 cup)
  • 2 teaspoons vanilla
  • 4 large eggs
  • 2 1/4 cups all-purpose flour, divided
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 cups fresh or frozen cranberries (semi-thawed)
  • 1/2 cup chopped pecans or walnuts
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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