Cranberry Bundt Cake

Ready in 1h

Try this Cranberry Bundt Cake recipe, or contribute your own.


1 c Whole cranberries
2 x Eggs
2 c Flour
1 ts Baking soda
1 c Buttermilk
1/4 ts Salt
3/4 c Shortening
1/4 ts Baking Powder
1 c Chopped dates
1 c Sugar
1 c Chopped nutes
1 ts Orange flavoring

Original recipe makes 10 Servings



Thoroughly cream sugar and shortening. Beat in eggs. Sift dry ingredients together and add alternately with buttermilk. Beat until smooth and fluffy. Add remaining ingredients. Spoon into well-greased bundt cake pan. Bake at 350 degrees for about one hour or until it tests done. Let stand in pan for 15 minutes febore turning out on plate. GLAZE: Combine 1 cup sugar, 1 cup orange juice and 1/4 tsp orange favoring; bring to boil and pour over cake while warm. Let set several hours before serving. Published in Kitchen-Klatter Magazine in Dec. 1978.

Alert editor   
Calories Per Serving: 582 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Cranberry Bundt Cake. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free