You probably have a jar of leftover Cranberry Sauce sitting in your refrigerator if you recently hosted a Thanksgiving dinner. This “star” of the evening is often pushed to the back of the shelf and eventually forgotten. Sometimes I used it for a savory dish like this Slow Cooker Cranberry Pork Roast. Today, I will give it yet another chance to “shine” in this beautiful Cranberry Sauce Bundt Cake.
In Minnesota, Bundt cakes rule. The cast aluminum Bundt pan was trademarked and invented by Nordic Ware right here in St. Louis Park, Minnesota. To date, more than 60 million Bundt pans have been sold across North America. On January 22, 2006, Nordic Ware designated November 15 as National Bundt Day to mark the pan’s 60th Anniversary. They also reproduced the original 12 to 15 cups Bundt pan with side handles and modern non-stick coating for limited distribution.
Now, let’s get back to the cake. We had 15 people for Thanksgiving dinner this year and so I only had one cup of leftover cranberry sauce. Two cups of cranberry sauce would probably work better as a Bundt cake is a huge cake. Still it turned out wonderfully tasty. I added some chopped toasted pecans to give it a little crunch. The only thing I would do differently would be to fill the pan with only 1/3 of the batter instead of half so that the filling would be more centered. The recipe below has been adjusted accordingly.
- 2 cups (300g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 stick (8 tbsp/113g) butter
- ¾ cup (165g) granulated sugar
- 2 large eggs
- 1 cup (200g) plain yogurt
- 1 tsp vanilla extract
- 2 cups (500g) cranberry sauce
- ½ cup (60g) chopped pecans, toasted
- ¾ cup (98g) powdered (icing) sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Combine all-purpose flour, baking powder, baking soda, and salt in a large bowl.
- Grease and flour a 9 inch to 9½ inch Bundt pan. Preheat the oven to 350°F (180°C).
- In a large bowl, beat the butter and sugar until smooth, about 2 minutes. Beat in the eggs one at a time followed by yogurt and vanilla extract.
- Beat in flour mixture until just blended.
- Spoon ⅓ of the batter into Bundt pan. Spread cranberry sauce evenly on top of batter. Sprinkle with toasted pecans then spread remaining batter over that.
- Place in the oven and bake for 50 to 55 minutes or until a pick inserted into the thickest part comes out clean.
- Allow cake to cool in pan for 5 minutes. Then invert cake onto a wire rack set over a piece of parchment.
- Stir together the glaze ingredients. Drizzle glaze over the warm cake.
- Let the cake cool completely before serving.
This Cranberry Sauce Bundt Cake is a deliciously moist and dense cake. It is a wonderful cake to make for a crowd. The glazing makes it so festive, perfect for the upcoming Christmas celebration.
Enjoy…..and have a wonderful day! 😎