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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I am sharing this popular dessert as part of my Easter menu, but it's a recipe I use throughout the year. The bundt cake serves a group and is always well received at parties and potlucks. Ingredients:
1/2 cup dried cranberries |
1/4 cup orange juice |
1/2 cup chopped pecans |
2 tablespoons grated orange peel |
2 tablespoons brown sugar |
3/4 cup butter, softened |
1 cup sugar |
4 eggs |
1 teaspoon vanilla extract |
2-2/3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup plus 2 tablespoons sour cream |
1-1/2 cups flaked coconut |
confectioners' sugar |
Directions:
1. In a small saucepan, combine cranberries and orange juice. Cook over medium-high heat for 2-3 minutes or until juice is absorbed. Remove from the heat. When cool enough to handle, finely chop cranberries. Place in a small bowl; add pecans, orange peel and brown sugar. Set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in coconut.
3. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Spoon half of the cranberry mixture over batter. Repeat layers. Carefully spread remaining batter over cranberry mixture.
4. Bake at 325° for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
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