CRANBERRY BUNDT CAKE RECIPES

WINNING CRANBERRY BUNDT CAKE RECIPE: HOW TO MAKE IT

Winning Cranberry Bundt Cake Recipe: How to Make It image

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

Provided by Taste of Home

Categories Desserts

Total Time 02 hours 40 minutes

Prep Time 10 minutes

Cook Time 02 hours 30 minutes

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2/3 cup butter, softened
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped dried cranberries
1/3 cup chopped pecans
Confectioners' sugar

Steps:

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. , 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 : Calories 402 calories, FatContent 21g fat (11g saturated fat), CholesterolContent 112mg cholesterol, SodiumContent 407mg sodium, CarbohydrateContent 48g carbohydrate (27g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

SPICED CRANBERRY BUNDT CAKE RECIPE | BON APPéTIT

Spiced Cranberry Bundt Cake Recipe | Bon Appétit image

Spiced Cranberry Bundt Cake Recipe

Provided by Dorie Greenspan

Yield 12 to 14 Servings

Number Of Ingredients 19

Ingredients

2 cups all purpose flour
3/4 cup almond flour or almond meal* (about 2 1/2 ounces)
2 1/2 teaspoons Chinese five-spice powder**
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup plain reduced-fat (2%) Greek-style yogurt
1 cup chopped toasted almonds
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries
1/3 cup powdered sugar
4 teaspoons (about) orange juice

Steps:

Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then Greek-style yogurt. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. DO AHEAD Can be made 3 days ahead. Cover with cake dome and store at room temperature.
*Sometimes labeled 'ground almonds'; available at specialty foods stores and natural foods stores.
**A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets and online at penzeys.com.
MORE INFO: Greek-style yogurt is especially thick and rich, even the reduced-fat variety.

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