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Cranberry Swirl Cake

(15 Votes)
Updated October 24, 2018
Cranberry Swirl Cake
SERVES
12
COOK TIME
55 Min

This cake is a simple, yet stunning, way to make your holiday menu sparkle. Our Cranberry Swirl Cake features ruby red cranberries swirled into sweet, moist cake; the confectioners' sugar sprinkling on top is all that's needed to usher in a white and wonderful Christmas season. So, when the carolers come calling, bring out you Bundt pan and make this elegant holiday dessert. 

What You'll Need

  • 1 stick (1/2-cup) butter, softened
  • 1 1/4 cups granulated sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (1/2 pint) sour cream
  • 1 1/2 teaspoons almond extract
  • 1/2 cup chopped walnuts
  • 1 (14-ounce) can whole berry cranberry sauce
  • Confectioners' sugar for sprinkling

What to Do

  1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
  2. In a large bowl with an electric mixer, beat butter and granulated sugar until creamy. Add eggs and beat until smooth.
  3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Gradually add to egg mixture and mix well.  Add the sour cream, almond extract, and walnuts.
  4. Pour half the batter into Bundt pan. Spoon half the can of cranberry sauce on top of batter and swirl with knife. Cover with remaining batter. Spoon remaining cranberry sauce on top and swirl.
  5. Bake 55 to 60 minutes. Let cool 15 minutes, then turn out onto a wire rack to cool completely. Sprinkle with confectioners’ sugar and serve.

Check This Out!

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 376
  • Calories from Fat 212
  • Total Fat 24g 36 %
  • Saturated Fat 13g 63 %
  • Trans Fat 0.6g 0 %
  • Protein 4.8g 10 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 85mg 28 %
  • Sodium 397mg 17 %
  • Total Carbohydrates 38g 13 %
  • Dietary Fiber 0.9g 4 %
  • Sugars 22g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Do you think cake flour would work?

WOW, this cake was amazing. I used a Lemon Zest Glaze, which is 2 cups powdered sugar, 2 Tbs Lemon Juice/water (warm) and 1 to 2 tsp lemon zest (adjust to your liking). It was FABULOUS. Add the Lemon Juice/water to your liking a little bit at a time until you get a drizzle like consistency. Then just drizzle away.

It was a rainy day here in San Francisco. I decided to bake this cake. However, I didn't have the sour cream. However, I did have low-fat ricotta cheese; very similar in texture to sour cream or yogurt it worked perfectly & the taste is superb. My hubby already has had 3 slices.

This would be yummy with warm caramel sauce poured over each piece!!

THIS SOUNDS fab. and I shall try it this week for a women's meeting...yea cranberries.

I would like to try this cake for Thanksgiving, but I am confused as to the amount of cranberry sauce. It is only my area stores as a 15 oz . can and I do not ever recall seeing it in an 8 oz, size. Is it an 8 oz . can or I cup which would be 8oz. Could you please clarify?

the 15oz can is the one to use. I don't think it comes in a smaller can You could always buy the larger can and use half!!

I used half of a 14 oz can today & used the rest as a condiment for a turkey sandwich. I've never seen an 8 ounce can of whole cranberry sauce either out here in San Francisco.

What is all purpose flour please, plain or self raising??

All-purpose flour is what you are referring to as "plain". Self-rising is not the same as all-purpose. Thank you for your question!

I don't think I've ever seen an 8 oz can of cranberry sauce. Isn't it usually 16 oz?

It is. I just used half the can.

Anyone actually make this cake? There is an awful lot of moistening ingredients for just 2 cups of flour!!!!

Hello there, I was intrested in your cranberry swirl cake and I noticed under #3 it called for LEMON ZEST. It is not called out above. Do you mean to add a 1/2 can of cranberries at that time. I love most of your recipes. Thank You Phyllis

Hello Phyllis, I see the zest between the almond extract and the walnuts. Maybe since you've posted the correction has bee nmade Jean

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