CRANBERRY BUNDT CAKE

Cranberry Bundt Cake image

Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. -Lucile Cline, Wichita, Kansas

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 15

Ingredients

3/4 cup butter, softened
1-1/2 cups sugar
3 large eggs
1-1/2 teaspoons almond extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
1-1/2 cups sour cream
1 can (14 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecans
ICING:
3/4 cup confectioners' sugar
4-1/2 teaspoons water
1/2 teaspoon almond extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans., Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.

Nutrition Facts : Calories 381 calories, Fat 16g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 345mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.