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Cranberry Bundt Cake

By: Lucile Cline  
"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"

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 160 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 3/4 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 3 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 (16 ounce) can 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

Directions

  1. In a large mixing bowl, cream butter and sugar. 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.
  2. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2006 by WYOCAT 
This was just OK and I probably won't make it again. The texture of the cake was not... MORE

 
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