Orange Cranberry Bundt Cake
Yield: 8-10 servings
The soft delicate texture of this cake it’s perfect for a great ending to your dinner or enjoy it with a cup of coffee or milk.
This cake stores great and you can add to it any flavor of nuts, concentrates, dried or fresh fruits, making it the perfect all-purpose recipe to have in your recipe box.
2/3 cup butter, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
2 cups 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
¼ cup orange Zest
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.