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.
Jan 1, 2019
I added 2 tablespoons of fresh squeeze orange, along with 1/2 teaspoon of orange grated peel. Added handful of extra cranberries on top right before going in oven. I used a bundt cake pan and sprayed inside only. This receipe came out "melt in your mouth". Love it and thank you for sharing
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!