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Cranberry Bundt Cake Recipe
Cranberry Bundt Cake Recipe photo by Taste of Home

Cranberry Bundt Cake Recipe

Read Reviews (3)
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Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 12-16 servings

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1-1/2 teaspoons almond extract
  • 3 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Cranberry Bundt Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p132

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.

Reviews for Cranberry Bundt Cake(3)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 3, 2012

Great cake recipe. Wonderful flavor.

MY REVIEW
Reviewed Dec. 12, 2010

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.

MY REVIEW
Reviewed Dec. 5, 2009

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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