Tuesday, January 10, 2012

Cranberry Bundt Cake


2/3  cup butter, softened
1  cup sugar
3  eggs, room temperature
1 1/2  teaspoons vanilla
2  cups flour
1  teaspoon baking powder
3/4  teaspoon baking soda
1/2  teaspoon salt
1  cup sour cream
3/4  cup dried, sweetened cranberries
1/3  cup chopped pecans
powdered sugar

1.  Preheat oven to 350°.
2.  In a large mixing bowl, cream together the butter and sugar with an electric mixer.  Beating for 2 minutes.
3.  Add the eggs, one at a time, beating well after each addition.
4.  Stir in vanilla.
5.  Alternately add in the sour cream and the dry ingredients. Mix until batter is well combined.
6.  Using a rubber spatula, fold in the Craisins and pecans.
7.  Pour batter  into a greased and floured fluted bundt pan.
8.  Bake at 350°  for 45 - 50 minutes.
9.  Cool for 10 minutes; then remove the cake from the pan.
10.  Dust with powdered sugar.
11.  Let cool several hours or overnight before cutting.

No comments:

Post a Comment