CRANBERRY BUNDT CAKE
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
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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