Description
The Sweet and Creamy aroma of this Cranberry Buttermilk Cake will draw you in for a bite of its tender crumb with a pop of fresh or frozen cranberries!
Ingredients
Units Scale
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup vegetable shortening, softened
- 3 large eggs
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cups buttermilk
- 2 cups fresh or frozen cranberries
- confectioner’s sugar (optional)
Instructions
- Heat oven to 350 degrees F. Using baking spray with flour, generously coat bottom and sides of Simax glass bundt pan; set aside.
- In a large bowl using an electric mixer, beat sugars, shortening, and eggs together until just combined, about 1 minute. Mix in flour, baking powder, baking soda, salt, and buttermilk. Fold in cranberries and pour batter into bundt pan.
- Bake for 1 hour to 1 hour and 15 minutes or until a long toothpick inserted in center of cake comes out clean.
- Allow cake to cool in pan for 20 minutes before inverting cake onto a plate for additional cooling.
- Lightly sprinkle confectioner’s sugar over cake before serving. ENJOY!
Notes
If using frozen cranberries, do not thaw. Remove from freezer when ready to fold into the batter.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Cake
- Cuisine: American
Keywords: cranberry buttermilk, bundt cake, holiday baking, cranberry buttermilk cake