Cranberry Nut Bundt Cake
243
Cranberry Bundt Cake recipe
Ingredients
| 1 | cup |
sugar
|
|
| ¾ | cup |
vegetable shortening
|
* |
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
* |
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
orange extract
|
* |
| 1 | cup |
cranberries
whole |
|
| 1 | cup |
dates
chopped, optional |
|
| 1 | cup |
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.
Nutrition Facts
Serving Size 77g (2.7 oz)Amount per Serving
Calories 82224% of calories 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?
