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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Orange-Cranberry Bundt Cake Recipe

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This recipe for Orange-Cranberry Bundt Cake is from Thyme and Season, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c unsalted butter
1 c sugar
4 eggs
1 t vanilla extract
3 t grated orange zest
2 1/2 c plus 1 T all-purpose flour
3/4 t salt
1 t baking powder
1/2 c sour cream
1 1/2 c cranberries (fresh or frozen)
Directions:
Directions:
Heat oven to 350º. Lightly butter and flour a 12 c bundt pan. Combine butter and sugar. Cream until fluffy. Add eggs, one at a time, mixing well. Add vanilla and orange zest.

Combine 2 1/2 c of the flour, salt and baking powder on a large sheet of waxed paper. Add half of flour to butter mixture, then sour cream, then remaining flour. Coarsely chop cranberries and toss with 1 T flour. Fold into batter. Bake at 350 º for 45 minutes. Reduce temperature to 325 and bake another 20 minutes or until skewer inserted in center comes out clean. Cool and remove from pan.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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