Caramel-Cranberry Bundt Cake

The combination of sweet, buttery, and tart flavors makes this Caramel-Cranberry Bundt Cake a knockout.

Caramel-Cranberry Bundt Cake

2016-11-09 02:40:43

Makes about 12 servings

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Ingredients

1. 1 (6-ounce) bag sweetened dried cranberries
2. ¾ cup boiling water
3. 1½ cups unsalted butter, softened
4. 1 (8-ounce) package cream cheese, softened
5. 2 cups granulated sugar
6. ½ cup firmly packed light brown sugar
7. 1½ teaspoons kosher salt
8. 5 large eggs
9. 3 cups all-purpose flour
10. 1 tablespoon vanilla extract
11. ½ teaspoon baking powder
12. Brown Sugar Glaze (recipe follows)

Instructions

1. Spray a 15-cup Bundt pan with baking spray with flour.
2. In a medium bowl, combine cranberries and 3⁄4 cup boiling water. Let stand until softened, about 10 minutes; drain.
3. In a large bowl, beat butter and cream cheese with a mixer at high speed until smooth, about 4 minutes. Add sugars and salt; beat for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, and baking powder; beat until well combined. Fold in cranberries.
4. Spoon batter into prepared pan, smoothing top with an offset spatula.
5. Place in a cold oven. Set oven to 300°. Bake until a wooden pick inserted near center comes out clean, about 1 hour and 15 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack, and let cool completely. Drizzle with Brown Sugar Glaze.

Taste of the South https://tasteofthesouthmagazine.com/

Find more great recipes like this one in Taste of the South‘s December 2016 issue!