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Cranberry Sauce Bundt Cake




Source of Recipe


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List of Ingredients




3 large eggs
1/2 cup vegetable oil
1 can (16 ounces) whole berry cranberry sauce
1/4 cup granulated sugar
1/3 cup orange juice concentrate, thawed, or use plain orange juice along with zest of 1 orange, if desired
1 vanilla cake mix with pudding in the mix (18.25 ounces)
1 cup chopped pecans, walnuts, or almonds

Optional Glaze:
1 cup confectioners' sugar
2 to 3 tablespoons frozen orange juice concentrate, thawed, or fresh orange juice


Recipe



Grease and flour a 12 cup Bundt cake pan. Heat oven to 325° . If you use a light-colored baking pan, heat oven to 350°.
Beat together the eggs, oil, cranberry sauce, sugar, and orange juice. Slowly beat in the cake mix until blended and continue beating on high speed for about 2 minutes. Fold in nuts and spoon into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick or cake tester comes out clean when inserted in center.
Drizzle with Orange Glaze or dust with powdered sugar.
For glaze, combine 1 cup confectioners' sugar with 2 to 3 tablespoons of thawed orange juice concentrate, or enough juice to crate a thin icing consistency.

Tammy’s notes: I didn’t have any orange juice. I do, however, have treesful of Meyer lemons and Persian limes. I used Meyer lemon juice/zest in place of the OJ/zest. Next time, I’ll try it with limes. I also added about ½ tsp of allspice. I will add more (probably 1tsp) next time.