Caramel-Cranberry Bundt Cake

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

Caramel-Cranberry Bundt Cake
Makes about 12 servings
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  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)
  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
Brown Sugar Glaze
Makes about 2 cups
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  1. 2 cups firmly packed light brown sugar
  2. ½ cup unsalted butter
  3. ½ cup heavy whipping cream
  4. 1 teaspoon vanilla extract
  5. ½ teaspoon kosher salt
  1. In a medium saucepan, bring all ingredients to a boil over medium-high heat. Remove from heat, and beat with a mixer at medium speed until thickened, 5 to 7 minutes. Quickly drizzle over cake.
Taste of the South

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


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