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Cranberry Nut Bundt Cake

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Cranberry Nut Bundt Cake

Cranberry Bundt Cake recipe

 

Yield

16 servings

Prep

30 min

Cook

60 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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¾ cup vegetable shortening
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2 large eggs
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2 cups all-purpose flour
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¼ teaspoon salt
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¼ teaspoon baking powder
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1 teaspoon baking soda
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1 cup buttermilk
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1 teaspoon orange extract
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1 cup cranberries
whole
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1 cup dates
chopped, optional
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1 cup nuts
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
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177 ml vegetable shortening
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2 large eggs
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473 ml all-purpose flour
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1.3 ml salt
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1.3 ml baking powder
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5 ml baking soda
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237 ml buttermilk
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5 ml orange extract
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237 ml cranberries
whole
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237 ml dates
chopped, optional
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237 ml nuts
chopped
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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

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 82224% 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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