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    You are in: Home / Recipes / Apple Cranberry Bundt Cake Recipe
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    Apple Cranberry Bundt Cake

    Average Rating:

    3 Total Reviews

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    • on March 27, 2009

      Very easy, very good. I used dried cranberries, soaked and raisins, no nuts, a bit of cinnamon, ginger and nutmeg. Super nice cake with just powdered sugar on top. I didn't use the topping either. I will make it again for sure. A Fall Winter cake.

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    • on October 28, 2006

      Barb, you've done it again! Great recipe. I used Splenda in the cake and in the topping. I didn't want to buy a whole bottle of corn syrup, which I shouldn't have anyway, so I used a tablespoon of Lite pancake syrup in the topping. Gave it a slight maple flavor, which went well with the apple and cranberry. I was also lazy, and instead of slicing apples, I cored them and chopped them in the food processor. Each bite had little pieces of apple and cranberry. Thanks for posting this!

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    • on December 19, 2005

      EXCELLENT! We love the combination of Apples and Cranberries! This is a keeper in my files! THANKS for SHARING a GREAT recipe BARB!

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    Nutritional Facts for Apple Cranberry Bundt Cake

    Serving Size: 1 (111 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 441.2
    Calories from Fat 221
    Total Fat 24.6 g
    Saturated Fat 5.4 g
    Cholesterol 38.5 mg
    Sodium 285.9 mg
    Total Carbohydrate 52.1 g
    Dietary Fiber 2.0 g
    Sugars 30.8 g
    Protein 4.8 g


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