Talk about an easy cake to make or take to a gathering! Everyone loves the moist and tangy flavor of the cranberries in this not-too-sweet cake. And because there's no frosting, it is easy to transport. If you've ever tried to place a just-frosted cake in a cake carrier, take it to your destination and remove it from the carrier without smudging the frosting, you know what I'm talking about.
Everyone’s Favorite Cranberry Bundt Cake
Makes one large Bundt-style cake.
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
1 tsp. vanilla extract
½ cup regular sour cream (not the light or no-fat variety)
2 cups flour
½ tsp. salt
1 tsp. baking soda
1 can (14-oz) whole berry cranberry sauce (not the jellied one)
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Preheat oven to 350 degrees. Grease a Bundt pan. If desired, place a greased piece of parchment paper in the bottom of the pan.
In a large mixing bowl, cream butter and sugar with electric hand-held mixer until fluffy. Add eggs and beat. Add vanilla and beat. Add sour cream and beat until well incorporated, scraping down sides of bowl.
Add flour, salt and baking soda to batter and mix on low.
Add entire can of whole cranberry sauce and stir gently with spoon or rubber spatula.
Zest the orange and add it to the batter and stir gently. Reserve orange for juice (see below for icing recipe).
Pour mixture into prepared Bundt pan, level top, and bake at 350 degrees for 30-35 minutes or until cake tester inserted in middle of cake comes out clean.
After letting cake cool and unmolding it from the Bundt pan, drizzle with a combination of 4 tablespoons of powdered sugar and 1 tsp. of fresh orange juice.
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