Taste of Home
Cranberry Bundt Cake
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
YIELD: 16 servings.
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
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3/4 cup butter, softened
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1-1/2 cups sugar
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3 large eggs
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1-1/2 teaspoons almond extract
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3 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1-1/2 teaspoons baking soda
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1/2 teaspoon salt
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1-1/2 cups sour cream
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1 can (14 ounces) whole-berry cranberry sauce
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1/2 cup finely chopped pecans
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ICING:
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3/4 cup confectioners' sugar
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4-1/2 teaspoons water
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1/2 teaspoon almond extract
Directions
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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.
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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.
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3.
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.
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