scratch - Cranberry Swirl Bundt Cake
Source of Recipe
from lucilec a taste of home newsletter reader
Lucile's comments:
Cranberry sauce gives this moist cake its pretty swirled look.
Serve slices for dessert after dinner or as coffee cake for brunch.
scratch - Cranberry Swirl Bundt Cake
for the cake:
3/4 cup softened butter
1 1/2 cups granulated white sugar
3 eggs
1 1/2 teaspoons vanilla extract
3 cups flour
1 1/2 level teaspoons baking powder
1 1/2 level teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream, (12 ounces)
1, 16 ounce can whole berry cranberry sauce
1/2 cup finely chopped nut of choice, optional
for the frosting:
3/4 cup powdered confectioners sugar
4 1/2 teaspoons water
1/2 teaspoon vanilla extract
Heat oven to 350 degrees F.
Grease and flour a 10 inch fluted tube pan, (bundt pan).
Stir together the flour, baking powder, baking soda and salt. Set aside.
Cream the butter and sugar together in a large mixing bowl.
Add the eggs, one at a time, beating well after each addition.
Stir in the extract.
Add the dry mixture to the butter mixture, alternately with the sour
cream, beating well after each addition.
Spoon 1/3 of the batter into the bundt pan.
Spoon 1/3 of the cranberry sauce on top.
Repeat the 2 layers, twice. Sprinkle with nuts of choice.
Bake for 65 - 70 minutes or until a tester comes out clean.
Let cool in the pan for 10 minutes.
Then place on a wire rack to let cool down until warm.
Beat the frosting ingredients together until smooth.
Drizzle over the warm cake.
Makes 12 - 16 servings.
|
|
member logon
