Cranberry Bundt Cake
75 mins (prep 15, cooking 60)
14 ingredients
12 servings
A great cake for the fall cranberry season. I always have cranberries in the freezer (I stock up in the fall) and just thaw what I need for baking anytime of the year. This cake can be glazed with your favorite sugar glaze, or make glaze with powdered sugar and orange juice.

Categories:  northeastern-u.s. , seasonal , north-american , cakes , american , fall , <-4-hours , to-go... , potluck , time-to-make , dessert ,
Share on Newzsocial



Serving Size (116.25 g)
Servings 12
Amount per Serving
Calories 439.8 Calories from Fat 204.75
% Daily Value *
Total Fat 22.75g 419.97%
Saturated Fat 8.77g 525.94%
Trans Fat 0.49g %
Cholesterol 34.04mg 136.16%
Sodium 311.49mg 155.75%
Total Carbohydrate 55.75g 223.01%
Dietary Fiber 4.35 g 208.75%
Sugars 34.67 g %
Protein 7.46g 179.04%
Vitamin A 433.42IU% Vitamin C 0.0mg%
Calcium 118.56mg% Iron 1.94mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
orange extract, fresh cranberries