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Cranberry Bundt Cake Recipe

Cranberry Bundt Cake Recipe photo by Taste of Home

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Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. —Lucile Cline, Wichita, Kansas

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Cranberry Bundt Cake Recipe

Prep: 15 min. Bake: 65 min. + cooling

Yield: 12-16 Servings

15 65 80

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 eggs
1-1/2 teaspoons almond extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups (12 ounces) sour cream
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecans
ICING:
3/4 cup confectioners' sugar
4-1/2 teaspoons water
1/2 teaspoon almond extract

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 381 calories, 16 g fat (8 g saturated fat), 77 mg cholesterol, 345 mg sodium, 54 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Cranberry Bundt Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p132

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Reviews for Cranberry Bundt Cake

Cranberry Bundt Cake

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Reviewed on Nov. 03, 2012 by suunylou

Great cake recipe. Wonderful flavor.

Reviewed on Dec. 12, 2010 by grammap

I have been using Taste of Home recipes for many years. This was my first recipe disappointment. I think one can of cranberry sauce is too much, either that or the sauce needs to be drained. The cake was cooked but the inside remained soggy. I used the national brand of whole sauce so that should not have been the problem.

Reviewed on Dec. 05, 2009 by xxstharris

This was a great hit at my work, I've had to make it twice more since. I changed the water to milk in the icing portion of the recipe and placed the pecans in the pan first instead of last.