Frosted Cranberry Bundt Cake

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 1

Servings: servings

Calories: 360kcal

Author: Lord Byron's Kitchen

This super easy and beautiful Frosted Cranberry Bundt Cake is loaded with whole, fresh cranberries, frosted with a simple icing, and topped with a sugared cranberry garnish. Tart, sweet, and perfect for any holiday table, this gorgeous, showstopping cake is even more delicious than it looks!

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Ingredients

For the Cake:

3 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cup sugar
3/4 cup butter, softened
3 large eggs, room temperature
3/4 cup milk
2 teaspoons vanilla extract
3 cups fresh cranberries

For the Garnish:

2 cups fresh cranberries
2 tablespoons water
1 tablespoon light corn syrup
1/2 cup sugar

For the Frosting:

2 cups confectioner's sugar
2 tablespoons milk

Instructions

For the Cake:

Preheat your oven to 375 degrees F. Prepare a bundt pan by greasing it with non-stick cooking spray. Sprinkle in a tablespoon of flour and tap out the excess. Set aside.
In a large mixing bowl, beat together the sugar and butter until light and fluffy (about 3-4 minutes.)
Add the eggs, vanilla extract, and milk. Beat into the sugar and butter mixture until just incorporated. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed.
Add the cranberries and fold into the batter with a rubber spatula.
Pour the batter into the prepared bundt pan and bake for 1 hour or until a toothpick inserted into the center of the cake comes out clean.
Once you remove the cake from the oven, it is very important to leave the cake in the pan. Place the pan on a wire cooling rack. Leave the cake to cool for 30 minutes. Remove the cake from the pan and allow to fully cool before serving.

For the Cranberry Garnish:

Whisk together the light corn syrup and water. Coat the cranberries with the mixture by tossing cranberries with the corn syrup mixture.
Spread the sugar on a baking sheet and roll the coated cranberries into the sugar until well covered.
Set aside for 2 hours to dry. Do not cover and do not refrigerate.

For the Frosting:

Whisk together the confectioner's sugar and milk until smooth and creamy. Pour evenly over the cooled cake.
Top with the dried cranberry garnish and serve.

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