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cranberry bundt cake on a marble slab with a silver-plate cake server on the left.

Cranberry Bundt Cake

An easy and delicious, sweet and tart cranberry bundt cake recipe. Perfect for dessert or a snack.
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Prep Time 5 minutes
Cook Time 45 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 large eggs
  • 1 cups sugar
  • 1/2 cup butter, softened
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp baking soda
  • 1/4 tsp. salt
  • 1 cup sour cream
  • 3/4-1 cup cranberry jelly
Cranberry Jelly
  • 4 cups cranberries
  • 2 cups sugar
  • 2 cups water

Method
 

  1. Preheat over to 350.
  2. Prepare your bundt pan, you can either generously spray with cooking spray or brush the entire pan with melted shorting. If your pan typically sticks, sprinkle a little sugar in the pan or ground nuts.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs one at a time, then add vanilla extract.
  4. In a small bowl, combine flour, baking powder, baking soda, and salt.
  5. Stir the flour mixture into butter the mixture, alternating with the sour cream.
  6. Spoon 1/2 the batter into prepared pan, spread a layer of cranberry jelly on the top, swirl the jelly a little with a knife. Add remaining batter on top and smooth out.
  7. Bake the cake for 40-45 minutes in preheated oven. Test for doneness with a toothpick or cake tester, it should come out clean.
  8. Remove cake from oven and let cool on wire rack for 5 minutes. After 5 minutes, carefully tip pan onto wire rack, leave for 10 minutes. Then carefully lift pan from cake and let cool completely. Dust with powdered sugar and enjoy!
Cranberry Jelly
  1. In a heavy saucepan, simmer cranberries in the water for 20 minutes or until soft. Stir in sugar. Stirring, bring to a rolling boil over hight heat and cook for about 5 minutes. Pour sterilized jelly jars immediately. Refrigerate to set. Can be stored in refrigerator for up to 2 weeks.
    Optional: If you want super-smooth jelly, transfer to a blender and puree until smooth.Strain through a fine-mesh sieve or jelly bad, pushing the sauce through with a spatula. Return to the stove.