Cranberry Bundt Cake
photo by limeandspoontt
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 236.59 ml sugar
- 177.44 ml butter, softened
- 2 eggs
- 473.18 ml all-purpose flour
- 1.23 ml salt
- 4.92 ml baking powder
- 4.92 ml baking soda
- 236.59 ml buttermilk
- 14.79 ml orange extract
- 236.59 ml fresh cranberries, whole
- 236.59 ml dates, chopped
- 236.59 ml nuts, chopped (walnuts or pecans, or both)
directions
- Preheat oven to 350°F
- Coat a 10 cup bundt pan with non-stick cooking spray.
- Cream sugar and butter until smooth and fluffy. Beat in eggs.
- Sift dry ingredients together into a bowl.
- Add dry ingredients, alternately with buttermilk, to egg mixture. Beat until smooth.
- Stir in remaining ingredients.
- Spoon batter into bundt pan. Bake for 1 hour, or until wooden pick inserted in center comes out clean.
- Let stand in pan 15 minutes and then turn cake out onto plate.
- Glaze if desired.
Reviews
-
Absolutely delicious! This cake is the reason why I freeze fresh cranberries for use all year long. The combination of the dates and cranberries is wonderful and the smell while the cake is baking is fabulous. Will definitely make this cake again and again! Made for the Football Pool, September 2013.
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Tweaks
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.