1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (56g) Recipe makes 24 servings |
||
| Calories 186 | ||
| Calories from Fat 99 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.1g | 17% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 61mg | 2% | |
| Potassium 58mg | 1% | |
| Total Carbohydrate 19.6g | 6% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 12.0g | ||
| Protein 2.9g | 5% | |
Cranberry Almond Bundt Cake
By: Pets'R'us
Nov 5, 2003
Recipe from Fine Cooking
SERVES 24 , 1 bundt cake
Ingredients
- 6 3/4 ounces all-purpose flour (1 1/2 cups)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 ounces unsalted butter, softened at room temperature
- 7 ounces almond paste (Not Marzipan, about 2/3 cup)
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla
- 1/4 cup whole milk, room temperature
- 1 1/2 cups cranberries, chopped, fresh or thawed frozen
- powdered sugar, for dusting (optional)
Directions
1
Preheat oven to 350, position rack in center of oven.2
Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.3
With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.4
Add sugar and beat until light and fluffy- 2 minutes.5
Beat in eggs one at a time, scraping after each addition.6
Beat in vanilla.7
With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.8
Scrape down as necessary.9
Beat about 20-30 seconds until batter os completely smooth.10
Fold in cranberries with a rubber spatula.11
Spoon batter into pan, spread evenly.12
Run a knife through batter to eliminate air pockets.13
Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.14
Serve at room temperature with a dusting of powdered sugar.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Desserts > Cakes
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: JPsBarbie
On Oct 1, 2009
I made the cake using frozen cranberries. I was hoping to find a new cake to make for the upcoming holidays but this just isn't going to do. I felt the cake was okay but the rest of the family wasn't impressed.
From: Chef #1097003
On Dec 25, 2008
Excellent cake! I added 1 scraped vanilla bean to the batter and it turned out great. I used a holiday wreath bundt pan by Nordic Ware and it only took 30 min. to cook. Looks very nice!
From: KitchenManiac
On Dec 9, 2003
This was a wonderful cake! I used FRESH cranberries, just cos they were available in Singapore (extremely rare). I didn't buy almond paste, but I did use Meanie's almond paste ALMOND PASTE - Make your own and it worked out really well! Even with the time taken to make the almond paste...this was a real quick whip up, and I can't wait to make it again. Extremely flexible recipe, and I can see myself subbing the cranberries for Blueberries or Rasberries, just whatever I can find. The cake comes out a wonderful golden brown colour with a very fine textured cake. Def try this cake. It is good 
. UPDATE: Made this cake again...but I subbed the fresh cranberries with frozen rasberries, and man it was heavenly. personally i felt it tasted better than the cranberry version...so that means the rasberry version was just out out out of this world. It was like little bit of rasberry jam bits in the cake. I pipped the cake with a icing made with single cream and icing sugar...went extremely well together. not to mention it just made the cake look so PRETTY!
From: VictoriaL
On Jan 2, 2005
Two, Two, Two Reviews in One!
A friend made this for Christmas Day (I directed her to this website for another recipe, and she found this) and she absolutely raved about how good it was and how her guests loved it. So, of course, I enjoy almond paste so much I can eat it by itself. So I had to try this! And here's review #2--Made it for New Years Day. Since this wasn't being served to guests, I made some corrections to lower the saturated fat. I cut the butter in half, and added 1/4 cup canola oil. I also replaced the 1/4 cup of whole milk with 1/3 cup of lowfat buttermilk. I used Egg Beaters instead of whole eggs, and added 1/2 teaspoon of almond extract. For a glaze, I mixed powdered sugar with cranberry cordial and a few drops of almond extract. Man, this was heavenly! I may try it again with even less butter since it came out so well. And maybe use cherries instead of cranberries. Thanks for posting this, Mean Chef!
Recipe Collections
Showing 1-3 of 3 collections
Explore All-
Banana Bread
(499 Recipes)View Top 3 -
Fruit Salad
(3733 Recipes)View Top 3 -
Lemon Dessert
(993 Recipes)View Top 3
- Chicken (19 collections)
- Dessert (23 collections)
- Easy (8 collections)
- Side Dish (22 collections)
- Comfort Food (15 collections)
- Appetizer (13 collections)
- One Dish Meal (2 collections)
- Cookie (8 collections)
- Grilling (8 collections)
- Ground Beef (4 collections)
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
© 2009 Scripps Networks, Inc. All rights reserved