Cranberry Bundt Cake

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.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1  cup sugar
• 3⁄4 cup butter, softened
• 2  eggs
• 2  cups all-purpose flour
• 1⁄4 teaspoon salt
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  cup buttermilk
• 1  tablespoon  orange extract
• 1  cup fresh cranberries, whole
• 1  cup dates, chopped
• 1  cup  nuts, chopped (walnuts or pecans, or both)

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.