Name: Cranberry Bundt® Cake
Prep time: 25 min
Cook time: 60 min
Total time: 95 min
Ingredients: 3 cups all-purpose flour; 1 cup white sugar; 1 teaspoon baking soda; 1 teaspoon salt; 0.75 cup jellied cranberry sauce; 1 cup mayonnaise; 0.5 cup orange juice; 1 cup chopped nuts; 1.5 oranges, zested; 0.25 cup jellied cranberry sauce; 0.25 cup orange juice; 1 cup confectioners' sugar

Cranberry Bundt® Cake

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I don't like fruit cake but I love this. We grew up with this every Christmas. It's a little tangy, very moist, and can be dressed up for company or kept simple if you want. It freezes well, but we've never had leftovers when there was only one cake around! (And no one has ever complained about "fruitcake"!)

Recipe by Spencer & Serena

Published on June 19, 2020

Prep Time:

25 mins

Cook Time:

1 hrs

Additional Time:

10 mins

Total Time:

1 hrs 35 mins

Servings:

Yield:

1 Bundt(R) cake

Jump to Nutrition Facts

Ingredients

Cake:

3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
¾ cup jellied cranberry sauce
1 cup mayonnaise
½ cup orange juice
1 cup chopped nuts
1 ½ oranges, zested

Glaze:

¼ cup jellied cranberry sauce
¼ cup orange juice
1 cup confectioners' sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
Mix together flour, sugar, baking soda, and salt for the cake in a large bowl. Add mayonnaise and cranberry sauce; mix until well combined. Add orange juice and mix well. Stir in nuts and orange zest and pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Tap the pan a few times to loosen the cake and invert carefully onto a serving plate.
While the cake is cooling, combine cranberry sauce and orange juice for the glaze in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, for 3 minutes. Remove from the heat and allow to cool.
Transfer cooled cranberry-orange mixture to a large mixing bowl. Gradually add powdered sugar and beat until glaze has a thin and pourable consistency; pour over cake.

Cook's Note:

Try this pretty frosting option instead of the glaze: Frost the top of the cake by mounding on cream cheese frosting. Mash 1/4 cup cranberry sauce with a tiny bit of orange juice (enough to make a thinner sauce) in a small bowl, and drizzle spoonfuls over the top of the frosted cake.

Nutrition Facts (per serving)

392	Calories
18g	Fat
55g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 392
% Daily Value *
Total Fat 18g	23%
Saturated Fat 2g	12%
Cholesterol 6mg	2%
Sodium 352mg	15%
Total Carbohydrate 55g	20%
Dietary Fiber 2g	6%
Total Sugars 32g
Protein 4g
Vitamin C 9mg	44%
Calcium 17mg	1%
Iron 2mg	9%
Potassium 105mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.