Cranberry and walnut bundt cake with frosted cranberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cranberry and Walnut Bundt Cake is a festive, crowd-feeding cake topped with sugared cranberries that make an impressive centerpiece. The cake combines warm spices like cardamom and vanilla with tart cranberries and crunchy walnuts. Serve slices at holiday gatherings and celebrations.
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Nutrition & ingredients
1 ingredient need review. The nutrition shown is the resolved subtotal, not zero.
Ingredients
serves 10- Dry ingredients
- 330 g | 12.6oz plain flour
- 330 g | 11.6oz caster sugar
- 60 | 2oz walnuts (ground to a powder)
- 1 tbsp baking powder
- 1 tsp bicarbonate of soda
- pinch ground cardamom
- ½ tsp salt
- ––––––––
- 3 large eggs (lightly beaten)
- 200 g | 7oz cold unsalted butter (cubed)
- 200 ml | 7fl oz whole milk + 2 tbsp fresh orange juice
- 140 g | 5oz fresh cranberries (halved + 1 tbsp flour)
- 1 tsp vanilla extract
- zest of 1 large orange
- For the glaze & to decorate
- 450 g | 1lb icing (confectioners sugar)
- a little milk/orange juice (as needed)
- --
- 100 g | 3 1/2 oz fresh cranberries
- 1 tbsp egg white 1tsp sugar
- granulated sugar to frost the cranberries
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 279mg
- Total sugar
- 85g
- Added sugar
- ≥82g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 223mg
- Calcium
- 53mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 279MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.