Winning Cranberry Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio Ingredients:
2/3 cup butter, softened |
1 cup sugar |
3 eggs |
1-1/2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup (8 ounces) sour cream |
3/4 cup chopped dried cranberries |
1/3 cup chopped pecans |
confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans.
2. Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar. Yield: 8-10 servings.
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