Cranberry-crème fraîche bundt-style cake from Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil by Christie Matheson

  • almond extract
  • almonds
  • buttermilk
  • cranberries
  • heavy cream
  • confectioner's sugar
  • all-purpose flour
  • butter
  • cranberry juice
  • sugar

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

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

  • Nancith on December 26, 2015

    All who ate this cake thought it was delicious. I substituted 3/4 cup gooseberries since I didn't have enough cranberries--no one noticed the difference. The only quibble is with the glaze; the amount of liquid called for was not at all enough. My confectioner's sugar was organic-perhaps that made a difference since it is texturally different than regular conf. sugar. And the color of my glaze was a very pale imitation of the bubblegum pink of the recipe photo. But otherwise a tender, tasty cake that will be made again.

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