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Cranberry Bundt Cake

Cranberry Bundt Cake
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
12-16 ServingsPrep: 15 min. Bake: 65 min. + cooling

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
© Taste of Home 2013

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Cranberry Bundt Cake (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013