Cranberry And Nuts Buttermilk Cake |
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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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This is a buttermilk bundt cake with Craisins and nuts. Really easy and not too sweet. Ingredients:
1 cup margarine |
3 cups sugar |
5 large eggs |
3 cups all purpose flour |
1/2 tsp baking soda |
1 cup buttermilk |
1 tsp. vanilla extract |
1 tsp almond extract |
1 cup craisins and 1 cup chopped pecans tossed in a bowl with 1 tbsp of flour to coat evenly. |
optional cranberry glaze you will need |
1 to 3 tbsp cranberry juice of your choice, depending on how thick you want the glaze |
1 and 1/4 cups of confectioner's sugar |
Directions:
1. In a stand mixer(Kitchen-Aid works well here) cream margarine and sugar.
2. Add eggs.
3. Beat at No. 6 or mixer or high on Hand Mixer for 12 minutes (This step is important.)
4. Add the Vanilla and Almond Extract.
5. Sift the flour with the baking soda.
6. Add the flour mixture to the sugar/eggs/margarine mixture, alternating with the buttermilk.
7. Combine the Craisins and chopped pecans in a bowl with 1 Tbsp of flour and toss to coat evenly.
8. Gently fold the craisins and nuts into the cake batter.
9. Pour the batter into a greased and floured Bundt pan.
10. Bake at 325 degrees for 60-90 minutes until testing with a toothpick comes out clean
11. To Prepare the Glaze.
12. Begin with 1 Tbsp of cranberry juice and whisk together with confectioner's sugar until smooth. Gradually add additional juice to mixture and whisk until smooth until glaze is the thickness you prefer.
13. Drizzle the Glaze over the top of the cake and allow to cool.
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