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Cranberry Swirl Bundt Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins

This festive Cranberry Swirl Bundt Cake is a delicious choice at any time of day or night. This delicious cake is a fabulous way to make use of leftover cranberry sauce.

Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 299 kcal
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1/2 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 1/3 cup chopped walnuts
  • 1 can 14 ounces whole-berry cranberry sauce
  • 3/4 cup confectioners' sugar
  • 2 to 5 tablespoons whole milk or heavy cream
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F. Coat a 10- to 12-cup Bundt pan with Baker's Joy (see Recipe Note) or brush with butter and dust with flour.

  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

  3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in almond and vanilla extract.

  4. Add the dry mixture to the butter mixture in increments, alternating with the sour cream. Beat well after each addition.

  5. Sprinkle the walnuts into the prepared Bundt pan. Drop one-third of the batter in small spoonfuls over the nuts. Spoon half of the cranberry sauce over the batter and use your spoon to lightly spread it out. Repeat layers, ending with the final third of batter.

  6. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a serving platter to cool completely.

  7. Combine glaze ingredients and drizzle over the cooled cake. Whole milk is quite a bit thinner than heavy cream so you will need less to reach a nice drizzling consistency. Start with a small amount and add only as much as needed.

Nutrition Facts
Cranberry Swirl Bundt Cake
Amount Per Serving
Calories 299 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 55mg18%
Sodium 236mg10%
Potassium 124mg4%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 339IU7%
Vitamin C 1mg1%
Calcium 57mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.