Cranberry Swirl Bundt Cake
This is a basic vanilla bundt cake with fresh fruit puree mixed into half the batter and then layered in. I used my leftover, homemade cranberry sauce. You can use whatever fruit you have on hand. This recipe is great for using up fruit, that is too soft to eat but still good.
Ingredients
Cake
- 1 cup Homemade Fruit puree or Cranberry Sauce
- 2-1/2 cups Granulated White Sugar
- 1 cup Unsalted Butter, room temperature
- 6 Lg. Eggs, room temperature
- 3 cups All-Purpose Flour
- 1/4 tsp. Baking Soda
- 1/4 tsp. Salt
- 2 tsp. Vanilla Extract
Glaze
- 1-1/2 cups Confectioners Sugar
- 2-3 Tbs. Whole Milk or Juice to match your puree use more or less liquid to desired consistency
Instructions
- Preheat oven to 325°Grease and flour, well, a bundt pan or 10"tube pan.
- Cream together butter and sugar, until fluffy and light.Add eggs one at a time and blend until just combined, in between.
- Whisk together flour, baking soda, and salt.Whisk together sour cream and vanilla together.Add the flour mixture to the butter mixture, alternating with with the sour cream mixture, in three additions.DO NOT OVERWORKAdd half of the cake batter to the cranberry sauce.
- Start adding batter to prepared bundt pan with plain cake batter then add cranberry cake batter. Do three additions of plain and two of cranberry.Pull a knife through batter to make the swirl.
- Bake in preheated oven for 60-75 minutes.Cake should spring back when touched. I like my tester to come out clean but with just a few moist crumbs.Cool in pan, on rack, for 20 minutes then turn out. Cool completely before glazing.
Glaze
- Put the confectioners sugar in a large bowl. Add 1 Tbs. of milk and then 1 Tbs. of juice. Whisk and keep adding liquid, 1 Tbs. at a time, until you have the desired consistency.I pushed the remaining cranberry sauce through a sieve and used that sauce in my glaze.