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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
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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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.
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