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Cranberry Bundt Cake

Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. —Lucile Cline, Wichita, Kansas
  • Total Time
    Prep: 15 min. Bake: 65 min. + cooling
  • Makes
    12-16 servings

Ingredients

  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1-1/2 teaspoons almond extract
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups sour cream
  • 1 can (14 ounces) whole-berry cranberry sauce
  • 1/2 cup finely chopped pecans
  • ICING:
  • 3/4 cup confectioners' sugar
  • 4-1/2 teaspoons water
  • 1/2 teaspoon almond extract

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
  • Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
  • Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.
Nutrition Facts
1 piece: 381 calories, 16g fat (8g saturated fat), 77mg cholesterol, 345mg sodium, 54g carbohydrate (32g sugars, 1g fiber), 5g protein.

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