Winning Cranberry Bundt Cake
TOTAL TIME: Prep: 10 min. Bake: 2-1/2 hours + standing
YIELD: 10 servings.
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
Ingredients
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2/3 cup butter, softened
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1 cup sugar
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3 large eggs
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1-1/2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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3/4 cup chopped dried cranberries
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1/3 cup chopped pecans
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Confectioners' sugar
Directions
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1.
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.
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2.
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 Facts
1 slice: 402 calories, 21g fat (11g saturated fat), 112mg cholesterol, 407mg sodium, 48g carbohydrate (27g sugars, 2g fiber), 6g protein.
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