Raspberry Butter Bundt Cake

75 mins (prep 30, cooking 45)
13 ingredients
1 servings
A dense, rich, moist cake for a special occasion. I made this for Mother's Day one year in a 10-cup Rose Bundt Pan, and it looked and tasted beautiful. I have never had any difficulty removing the cake from the pan, but one trick is to place a folded bath towel in the sink just before the cake is ready, and saturate it with steaming hot water. On taking the cake out of the oven, immediately set it on top of the towel, pan side down, and leave it for ten seconds. Then invert the cake onto a cooling rack and it should come out easily without sticking.

Categories:  holiday , sweet , cakes , oven , taste~mood , romantic , equipment , <-4-hours , low-in... , low-sodium , time-to-make , dessert ,
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Serving Size (979.16 g)
Servings 1
Amount per Serving
Calories 4461.44 Calories from Fat 1941.48
% Daily Value *
Total Fat 215.72g 331.88%
Saturated Fat 133.77g 668.86%
Trans Fat 8.19g %
Cholesterol 620.3mg 206.77%
Sodium 1725.62mg 71.9%
Total Carbohydrate 588.48g 196.16%
Dietary Fiber 25.7 g 102.79%
Sugars 414.72 g %
Protein 75.0g 150.0%
Vitamin A 6479.25IU% Vitamin C 7.79mg%
Calcium 1837.21mg% Iron 9.75mg%
*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:
frozen raspberries, fresh