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    You are in: Home / Recipes / Maple Pecan Cranberry Bundt Cake Recipe
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    Maple Pecan Cranberry Bundt Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    20 mins

    50 mins

    Nana Amy's Note:

    Even for a lazy baker like me this is easy and has a wonderful blend of flavors, which gets raves every time I make it.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cream butter and sugar together. Add maple extract and unbeaten eggs and mix.
    2. 2
      Add sifted dry ingredients, alternating with sour cream until blended.
    3. 3
      Spray cooking spray into bundt pan.
    4. 4
      Sprinkle bottom of the pan with 1/4 cup of the nuts, adding 1/2 of the batter on top of the nuts.
    5. 5
      Pour the cranberry sauce into a bowl and mix it up to soften it.
    6. 6
      Add cranberry sauce to batter and swirl it through batter with a table knife.
    7. 7
      Add remaining nuts and the rest of the batter.
    8. 8
      Bake in a preheated 350 degree oven for 50 minutes or until toothpick comes out dry.
    9. 9
      Cool completely in pan before inverting on a cake platter.

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    Ratings & Reviews:

    • on February 26, 2007

      Instead of a cake I made one large loaf and one small. It tastes good, but the cranberry sauce changes to a blue-gray color, kind of a turn off. Recipe also calls for 4 cups flour. I only used two; I think the 4 cups is a typo. Thanks for the recipe. Toni

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Maple Pecan Cranberry Bundt Cake

    Serving Size: 1 (99 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 322.4
     
    Calories from Fat 144
    44%
    Total Fat 16.0 g
    24%
    Saturated Fat 7.9 g
    39%
    Cholesterol 64.0 mg
    21%
    Sodium 314.2 mg
    13%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 1.1 g
    4%
    Sugars 24.3 g
    97%
    Protein 4.3 g
    8%

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