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Winning Cranberry Bundt Cake

The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio

8-10 ServingsPrep: 10 min. Bake: 2-1/2 hours + standing

Ingredients

2/3 cup butter, softened
1 cup sugar
3 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup chopped dried cranberries
1/3 cup chopped pecans
Confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
the eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking powder, baking soda and salt; add
to creamed mixture alternately with sour cream and mix well. Fold
in cranberries and pecans.
Pour into a greased and floured 8-in. fluted tube pan. Bake at
350° for 45-50 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes; remove from pan to a
wire rack. Dust with confectioners' sugar. Yield: 8-10 servings.

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Winning Cranberry Bundt Cake (continued)

Editor's Note: Cake can be baked in a 9-in. square baking pan at the same time and temperature.

Nutrition Facts: 1 serving (1 slice) equals 402 calories, 21 g fat (11 g saturated fat), 112 mg cholesterol, 407 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.