Cranberry Bundt Cake
Created by KittenCal on December 1, 2011
- Servings: 15
- Prep Time: 15m
- Cook Time: 50m
- Recipe #3277
Ingredients
- 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
How to Make
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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.
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Step 2: In a bowl beat cream cheese, butter, sugar and vanilla until smooth. Add eggs; beat for 3 minutes.
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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.
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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.
Nutritional Facts
- 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