Description

Cranberry Bundt Cake is a delightful dessert that perfectly marries the tartness of fresh cranberries with a moist, buttery cake. This show-stopping treat is ideal for holiday gatherings or any special occasion, sure to impress guests with its vibrant color and delicious flavor. The recipe is straightforward enough for novice bakers, making it an excellent choice for those looking to create a stunning centerpiece without the fuss. Topped with a light glaze, this cake can be served warm alongside a scoop of vanilla ice cream or enjoyed with tea for a delightful afternoon snack. Whether you’re celebrating a festive occasion or simply indulging in something sweet, this Cranberry Bundt Cake will quickly become a family favorite.

Ingredients

Scale

2 cups fresh cranberries
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk

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Instructions

Preheat oven to 350°F (175°C) and grease your Bundt pan.
In a bowl, mix flour, baking powder, and salt.
Cream together butter and sugar until light and fluffy in a separate bowl.
Add eggs one by one, mixing in vanilla extract.
Gradually add dry ingredients alternately with milk until just combined.
Gently fold in cranberries to avoid overmixing.
Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean. Cool in the pan for ten minutes before transferring to a wire rack.

Notes

For added flavor, consider incorporating orange zest into the batter.

If using frozen cranberries, thaw them thoroughly and pat dry before adding to the batter to avoid excess moisture.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (85g)
Calories: 320
Sugar: 25g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg