Winning Cranberry Bundt Cake

By á-19897

Ingredients

• 2/3 cup butter, softened
• 1 cup sugar
• 3 eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (8 ounces) sour cream
• 3/4 cup chopped dried cranberries
• 1/3 cup chopped pecans
• Confectioners' sugar

Preparation

Step 1

In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans.
Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar. Yield: 8-10 servings.

Editor's Note: Cake can be baked in a 9-in. square baking pan at the same time and temperature.