Cranberry Bundt Cake

READY IN: 1hr 15mins
Recipe by Outta Here

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.

Top Review by Treble In the Kitchen

Absolutely delicious! So festive looking and everyone loved it! Only change I made was to substitute dried cranberries for the dates!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Coat a 10 cup bundt pan with non-stick cooking spray.
  3. Cream sugar and butter until smooth and fluffy. Beat in eggs.
  4. Sift dry ingredients together into a bowl.
  5. Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
  6. Stir in remaining ingredients.
  7. Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
  8. Let stand in pan 15 minutes and then turn cake out onto plate.
  9. Glaze if desired.

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