Winning Cranberry Bundt Cake Recipe

3.5 2 3
Winning Cranberry Bundt Cake Recipe
Winning Cranberry Bundt Cake Recipe photo by Taste of Home
Publisher Photo

Winning Cranberry Bundt Cake Recipe

Read Reviews
3.5 2 3
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours + standing
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 2-1/2 hours + standing

Ingredients

  • 2/3 cup butter or margarine, 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 mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in the 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.
Editor's Note: Cake can be baked in a 9-in. square baking pan at the same time and temperature.
Originally published as Cranberry Bundt Cake in Country Woman November/December 1998, p31

Nutritional Facts

1 slice: 402 calories, 21g fat (11g saturated fat), 112mg cholesterol, 407mg sodium, 48g carbohydrate (27g sugars, 2g fiber), 6g protein.

  • 2/3 cup butter or margarine, 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
  1. In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in the 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.
Editor's Note: Cake can be baked in a 9-in. square baking pan at the same time and temperature.
Originally published as Cranberry Bundt Cake in Country Woman November/December 1998, p31

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Reviews forWinning Cranberry Bundt Cake

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MY REVIEW
manga User ID: 4211076 248594
Reviewed May. 24, 2016

"The cake was okay. I baked it in a 9 in. square pan. It was done in 35 mins. The dried cranberries sank to the bottom. Also, I think it needed more cranberries. I will not make again."

MY REVIEW
[email protected] User ID: 1377265 48121
Reviewed Dec. 16, 2012

"Love this cake! Got lots of great compliments on this last Christmas, will be making it again!"

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