Try this Cranberry Bundt Cake recipe, or contribute your own.
Suggest a better descriptionThoroughly 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.
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Serving Size: 1 Serving (209g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 582 | ||
Calories from Fat: 142 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.8g | 21 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 218.2mg | 67 % | |
Sodium 231.8mg | 8 % | |
Potassium 304.4mg | 8 % | |
Total Carbohydrate 102.7g | 30 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 99.8g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 582
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