Cranberry Sauce Bundt Cake

Submitted by HokiesMom

"I cannot remember where I found this recipe but it has been enjoyed many times. Uses whole berry cranberry sauce which gives the cake a pretty swirl effect. This works well served as a dessert or served during a brunch."

 

• Ready In: 1hr 25mins
• Ingredients: 14
• Serves: 12

ingredients

• Cake

• 177.44 ml butter (softened)
• 354.88 ml sugar
• 3 eggs
• 7.39 ml almond extract
• 709.77 ml all-purpose flour
• 7.39 ml baking powder
• 7.39 ml baking soda
• 2.46 ml salt
• 354.88 ml sour cream (12 oz container)
• 453.59 g can whole berry cranberry sauce
• 118.29 ml pecans (finely chopped)

• Icing

• 177.44 ml confectioners' sugar
• 22.18 ml water
• 2.46 ml almond extract

directions

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together butter and sugar.
3. Add eggs, one at a time, beating well after each addition.
4. Stir in extract.
5. Combine flour, baking powder, baking soda, and salt.
6. Add to the creamed mixture alternately with the sour cream, beating well after each addition.
7. Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
8. In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
9. Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
10. Repeat layers two times.
11. Sprinkle top with finely chopped pecans.
12. Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
13. Cool for 10 minutes before removing cake from pan onto a wire rack.
14. Cool completely then place on cake plate.
15. Combine icing ingredients until smooth.
16. Drizzle icing over cake.
17. Let set before serving.

Reviews

[pashassafehouse]

I found myself with some Trader Joe's Cranberry Orange relish to use in my freezer. Since it is well past any holiday featuring turkey, I tried finding a recipe for a cake. All of the recipes I previewed looked like they would be high in the potential failure department. Whole fresh cranberries introduce too much water and leave the cake gummy. Cranberry swirl looks unappealing. So I made this. Changes I made, 1. had to add whipping cream to the one cup of sour cream I had and let it rest until thick. 2. I added orange extract and zest to my typical icing using powdered sugar, pinch of salt and flavored vodka instead of water. No butter or milk in it. And mine only needed 60 minutes to bake in a standard Bundt pan. Very moist and flavorful!

 

[Dessert Rose]

My cake came out wonderful. I made the batter and then swirled the whole cranberry sauce in gently, but not completely. I will make again and especially during the holidays!

 

[LonghornMama]

Wonderful cake! Delicious butter flavor, we loved the addition of almond extract. Even my fussy children who enjoy icing more than cake enjoyed this cake!!Made as directed with a can of organic cranberry sauce, which isn't as syrupy as regular canned cranberry sauce, and it worked very well. Omitted the pecans. No problems with sticking. Thanks for sharing the recipe!

 

[Kittencalrecipezazz]

I made this this wonderful cake using cranberry jelly in place of whole cranberry sauce as that is all I had in my pantry, also I made the mistake of adding in 2 cups sour cream, it still turned out wonderful, I am going to make it again and add in some chopped frozen cranberries to the batter also, thanks for sharing hon!

 

[Koechin Chef]

This realy is a 5 star cake. Our daughter found this recipe several years ago in The Ann Arbor,Mi news paper. I found though that you have to be very careful that non of the cranberry sauce comes near the edges of the pan or the cake is almost impossible to get out of the pan. Koechin