Description
A delightful bundt cake combining the tangy sweetness of fresh cranberries with rich chocolate and a crunchy nut topping. Perfect for festive occasions or as a special dessert!
Ingredients
Scale
- 2 cups fresh cranberries
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 3 large eggs
- 1 cup unsalted butter (softened)
- 1 cup whole milk
- 1 tsp vanilla extract
- ½ cup crushed nuts (walnuts or pecans)
Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan, dusting it with flour.
Step 2: Prepare Dry Ingredients
- Whisk together flour, cocoa powder, baking powder, and salt (optional).
Step 3: Cream Butter and Sugar
- Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Step 4: Combine Wet and Dry Ingredients
- Gradually mix dry ingredients into the butter mixture, alternating with milk, until a smooth batter forms.
Step 5: Fold in Cranberries and Nuts
- Gently fold in cranberries and crushed nuts.
Step 6: Bake
- Pour batter into the prepared bundt pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Let cool before removing from the pan.
Notes
- Substitute pecans with almonds for a different nutty flavor.
- For a festive touch, dust the cake with powdered sugar before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320
- Sugar: 27g
- Fat: 14g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g