Almost-famous cranberry Bundt cake from Every Day Is Saturday: Recipes + Strategies for Easy Cooking, Every Day of the Week (page 164) by Sarah Copeland

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Vanilla-flecked glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • elianita on December 20, 2024

    This cake turned out wonderful. I made it for a ladies’ party and it was gone before the party ended. Everyone raved about it. It’s now on my list for winter bakes.

  • Lepa on October 20, 2022

    This cake has a nice texture but it's too sweet and it lacks flavor. I would add more orange if I made it again but I doubt I will because there are so many other cakes that I like better.

  • KristenS on March 06, 2021

    This is a very good pound cake type cake with cranberries. Wait a day before eating/serving as it improves greatly overnight. If I make again I will double the orange zest. I used orange oil instead of bitters.

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