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Cranberry Nut Bundt Cake

 
Cranberry Nut Bundt Cake
134

Cranberry Bundt Cake recipe

Yield

16

servings

Prep

30

min

Cook

60

min

Ready

90

min

Trans-fat Free, High Fiber
 

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.

 

* not incl. in nutrient facts

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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?

 

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