CRANBERRY-NUT BUNDT CAKE
- Servings: 12
- 1 cup sugar
- 3/4 cup butter, softened
- 2 eggs
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup buttermilk
- 1/2 cup sour cream
- 1 Tbsp. lemon extract
- 1 cup fresh cranberries, whole
- 1 cup chopped pecans
Preheat oven to 350º F.
grease and flour a 10-cup bundt pan.
Cream the sugar and butter together until smooth and fluffy.
Beat in eggs one at a time.
Place dry ingredients into a bowl and mix together using a whisk to combine well.
Add dry ingredients, alternately with buttermilk and sour cream to egg mixture and beat until smooth.
Add extract and remaining ingredients. Mix to combine.
Spoon the batter into prepared bundt pan.
Bake 1 hr. or until wooden pick inserted in center comes out clean.
Let stand 10 minutes.
Turn cake out onto wire rack to cool completely.
Glaze if desired using a mixture of lemon juice and powdered sugar made to a drizzling consistency.