Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Coat a 12-cup Bundt pan with cooking spray; dust with 1 tablespoon flour, and set aside.

  • Beat butter in a large bowl at medium speed of a mixer until creamy; gradually add sugar. Add eggs, one at a time, beating well after each addition. Add vanilla and sour cream, beating just until blended.

  • Combine 2 cups flour, baking powder, and salt; gradually add to sour cream mixture, beating just until smooth.

  • Combine cranberries and next 4 ingredients, stirring well. Spoon 1/3 of batter into prepared pan. Sprinkle cranberry mixture around center of batter. Spoon remaining batter over cranberry mixture, smoothing with a spatula. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack 10 minutes. Remove from pan, and let cool completely on a wire rack.

  • Combine powdered sugar and orange juice, stirring well; drizzle over cake.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

248 calories; fat 8.4g; saturated fat 4.4g; protein 3.4g; carbohydrates 39.5g; cholesterol 48mg; iron 1.1mg; sodium 206mg; calories from fat 30%; fiber 0.8g; calcium 83mg.
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