Cranberry Orange Bundt

Cranberry Orange Bundt

Makes 16
Prep 25 m
Bake 50 m

Ingredients

Directions

  1. 1 of 6 Heat oven to 350 degrees F. Grease a 12-cup bundt pan with solid vegetable shortening and dust with flour. Set aside.
  2. 2 of 6 In a large bowl, blend cake flour, baking powder and salt. Whisk to combine. Set aside.
  3. 3 of 6 In another large bowl, beat butter and sugar on medium-high speed until smooth, about 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and zest until combined.
  4. 4 of 6 On low speed, beat in flour mixture, alternating with orange juice, in three additions, beginning and ending with flour. Beat on medium-high speed for 2 minutes. Stir in dried cranberries. Pour into prepared pan.
  5. 5 of 6 Bake at 350 degrees F for 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Turn cake out onto rack and cool completely.
  6. 6 of 6 Beat confectioners' sugar, corn syrup and milk in medium bowl until smooth. Drizzle over cooled cake. Allow to stand until set.
Nutrition Information for Cranberry Orange Bundt
Servings Per Recipe: 16
Per Serving: 1 g fiber, 86 mg sodium, 3 g pro., 51 g carb., 333 kcal cal., 8 g sat. fat, 13 g Fat, total, 84 mg chol.
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Printed from FamilyCircle.com 09/20/2018