Cranberry Bundt Cake

Name: Cranberry Bundt Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 12-16 servings.
Ingredients: 3/4 cup butter, softened; 1-1/2 cups sugar; 3 large 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 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

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

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large 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 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 in 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.

Nutrition Facts

1 piece: 381 calories, 16g fat (8g saturated fat), 77mg cholesterol, 345mg sodium, 54g carbohydrate (32g sugars, 1g fiber), 5g protein.

Originally published as Cranberry Bundt Cake in Holiday & Celebrations Cookbook 2002

Reviews

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Average Rating:

dulci

Nov 19, 2015

Cooked 55 min. In a convection oven. Cake was perfect and delicious. It will be our Christmas Eve cake.
suunylou

Nov 3, 2012

Great cake recipe. Wonderful flavor.
grammap

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.
xxstharris

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.