“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:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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