Winning Cranberry Bundt Cake
Total TimePrep: 10 min. Bake: 2-1/2 hours + standing
- 2/3 cup butter, softened
- 1 cup sugar
- 3 large 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 sour cream
- 3/4 cup chopped dried cranberries
- 1/3 cup chopped pecans
- Confectioners' sugar
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in 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 in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.
Nutrition Facts1 slice: 402 calories, 21g fat (11g saturated fat), 112mg cholesterol, 407mg sodium, 48g carbohydrate (27g sugars, 2g fiber), 6g protein.
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.
Dec 16, 2012
Love this cake! Got lots of great compliments on this last Christmas, will be making it again!
Follow along as we show you how to make these fantastic recipes from our archive.