Yield: Yields 1 large bundt cake or 12 miniature bundt cakes.
You could bake a pie or batch after batch of cookies to bring to a party, or you could delight the host with an elegant, festive bundt cake dusted with confectioners’ sugar. This cake is made to last; it’ll hold up for as long as a week and you can bake it up to a month ahead of time and freeze it. Your host doesn’t have to know how easy it was to make.
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Make Ahead Tips
Wrapped tightly in plastic, the cake will keep for up to a week. They also freeze well for up to a month.
My modification was cutting down on the sugar abit, one bag of frozen cranberries, whole and not chopped and 1/4 tsp vanilla & 3/4 tsp almond extract, instead of a whole tsp of vanilla. Fantastic recipe that works well as a whole Bundt cake AND as mini-Bundts (just adjust the baking time).Moist, not dry and with that delightful burst of tart to counter the sweet.
I have made these over a dozen times. Works perfect if you follow the directions exactly. I always use frozen cranberries.
One of the nicest cakes I've ever made. It takes a bit of effort to include the almond paste but it's well worth it. Moist and fruity. I've also used different pans and frozen berries instead of cranberries and it still great. Thank you for this recipe!
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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