Cranberry Bundt Cake
This is on the same order as my Cherry Bundt Cake with a twist..but it could be made the same as the Cherry one if you like..
18 ozdeluxe white cake mix
4 ozpkg. instant vanilla pudding mix(small pkg)
1/4 csoft butter
1/3 cvegetable oil
2 tsp(can add up to 1 tablespoon) of orange zest,grated
3 ozpkg. raspberry jello gelatin
2 Tbspall purpose flour
1 cgranulated sugar
1 1/2 cwhole fresh cranberries, rinsed, stems and bad ones removed
How to Make Cranberry Bundt Cake
- Heat oven to 350^.
Combine dry cake mix, dry pudding mix, butter,vegetable oil,water, orange zest, and eggs in a large mixer bowl; beat mixture at medium speed for 2 minutes;until smooth and satiny. Reserve 1 cup of batter; spreading remainder evenly in a well greased and floured 10 or 12 inch bundt pan. Set aside.
- In another bowl; Blend reserved 1 cup of batter, dry jello mix, and flour until well blended.
Spoon mixture in a ring around the cake batter in the bundt pan. Using a spoon, fold jello mixture gently into batter(go around twice, being careful not to scrape sides of the bundt pan).
Bake for about 50-55 minutes, or until tests done with toothpick and cake has come away from sides of pan. Cool in pan for 15 minutes, invert onto serving plate gently.
Combine water and sugar in a medium saucepan with a heavy bottom; stir over medium heat just until sugar is dissolved. Bring to boiling and cook until mixture reaches 220^ on candy thermometer. Remove from heat. Stir in cranberries. Cool mixture at room temperature until it reaches 115^(cranberries should NOT pop open, about 15 minutes. Remove berries from syrup with a slotted spoon and place over top of cake, mounding slightly, let some syrup drip down side of the cake for spectacular effect..