"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CRANBERRY PECAN BUNDT CAKE Recipe

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This recipe for CRANBERRY PECAN BUNDT CAKE, by , is from GREGERSON COUSINS IN THE KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
KARYN & JIM HOUGH
Added: Saturday, May 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 OZ. CREAM CHEESE, SOFTENED
1 C. BUTTER
1 1/2 C. SUPERFINE SUGAR
1 1/2 TSP. VANILLA
4 EGGS
2 1/4 C. FLOUR
1 1/2 TSP. BAKING POWDER
1/2 TSP. SALT
2 C. FRESH CRANBERRIES, PATTED DRY
1/2 C. CHOPPED PECANS
CONFECTIONERS' SUGAR

Directions:
Directions:
PREHEAT OVEN TO 350. BEAT SOFTENED CREAM CHEESE, BUTTER, SUGAR AND VANILLA AT MED. SPEED IN A MED. MIXING BOWL. ADD EGGS, ONE AT A TIME, MIXING WELL AFTER EACH ADDITION. COMBINE 2 CUPS FLOUR, BAKING POWDER AND SALT. GRADUALLY ADD TO BUTTER MIXTURE. MIX REMAINING FLOUR WITH CRANBERRIES AND NUTS AND FOLD INTO BATTER. THE BATTER WILL BE VERY THICK. SPOON BATTER INTO A GREASED 10 IN. BUNDT PAN. BAKE AT 350 FOR 65 TO 70 MIN. REMOVE CAKE AND LET STAND 5 MIN. IN PAN. PLACE SMALL WIRE RACK ON TOP OF THE CAKE AND CAREFULLY TURN BOTH THE CAKE AND RACK TO RELEASE CAKE. ALLOW TO COOL AND DUST WITH POWDERED SUGAR.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
THIS IS A GREAT CAKE. VERY MOIST AND YUMMY.

 

 

 

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