Cranberry Bundt Cake Recipe Video Natashaskitchencom

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CRANBERRY BUNDT CAKE



Cranberry Bundt Cake image

A great cake for the fall cranberry season. I always have cranberries in the freezer (I stock up in the fall) and just thaw what I need for baking anytime of the year. This cake can be glazed with your favorite sugar glaze, or make glaze with powdered sugar and orange juice.

Provided by Outta Here

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup sugar
3/4 cup butter, softened
2 eggs
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 tablespoon orange extract
1 cup fresh cranberries, whole
1 cup dates, chopped
1 cup nuts, chopped (walnuts or pecans, or both)

Steps:

  • Preheat oven to 350°F
  • Coat a 10 cup bundt pan with non-stick cooking spray.
  • Cream sugar and butter until smooth and fluffy. Beat in eggs.
  • Sift dry ingredients together into a bowl.
  • Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
  • Stir in remaining ingredients.
  • Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
  • Let stand in pan 15 minutes and then turn cake out onto plate.
  • Glaze if desired.

Nutrition Facts : Calories 371.6, Fat 18.6, SaturatedFat 8.5, Cholesterol 62.3, Sodium 395.6, Carbohydrate 46.9, Fiber 3, Sugar 26.5, Protein 6.3

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