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Cranberry Nut Bundt Cake

Cranberry Nut Bundt Cake

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Submitted by sueet

Cranberry Bundt Cake recipe

YIELD

16 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

1 237
CUP ML SUGAR
¾ 177
2 2
LARGE LARGE EGGS
2 473
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 237
CUP ML BUTTERMILK
1 5
TEASPOON ML ORANGE EXTRACT *
1 237
CUP ML CRANBERRIES
whole
1 237
CUP ML DATES
chopped, optional
1 237
CUP ML NUTS
chopped

Directions

Thoroughly cream sugar and shortening. Beat in eggs.

Sift dry ingredients together and add alternately with buttermilk.

Beat until smooth and fluffy. Add remaining ingredients.

Spoon into well-greased bundt cake pan.

Bake at 350℉ (180℃) for about one hour or until it tests done.

Let stand in pan for 15 minutes febore turning out on plate.

GLAZE: Combine 1 cup sugar, 1 cup orange juice and ¼ teaspoon orange favoring; bring to boil and pour over cake while warm.

Let set several hours before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 822 24% from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 390mg 16%
Total Carbohydrate 49g 49%
Dietary Fiber 10g 38%
Sugars g
Protein 38g
Vitamin A 3% Vitamin C 8%
Calcium 14% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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