Serving Suggestions: This cake pairs wonderfully with a cup of hot coffee or tea. For an added indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage: Store the bundt cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, you can freeze the cake for up to 2 months. Let it cool completely before wrapping it tightly in plastic wrap and foil for freezing.
Variants:
Add a Citrus Glaze: For extra zest, drizzle a simple glaze made of powdered sugar and orange juice over the cooled bundt cake.
Nut-Free: Omit the pecans for a nut-free version of the cake. You can replace them with additional cranberries or a mixture of other dried fruits.
Vegan Version: Use a plant-based butter substitute, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water = 1 egg), and dairy-free sour cream and orange juice to make this cake vegan-friendly.
FAQ:
Can I use frozen cranberries for this recipe?
Yes! Frozen cranberries work just as well as fresh. Just make sure to thaw them and pat them dry before folding them into the batter to avoid excess moisture in the cake.
Can I substitute the sour cream?
If you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk for a similar tangy flavor and texture.
Can I make this cake ahead of time?
Absolutely! This bundt cake actually tastes even better the next day, as the flavors have more time to meld. It can be made up to 2 days in advance and stored in an airtight container.
Can I use a different nut instead of pecans?
Yes, walnuts or almonds are great substitutes for pecans in this recipe, giving it a different texture and flavor.
Cranberry Pecan Bundt Cake: A Christmas Delight is the perfect holiday dessert that combines the festive flavors of cranberries and pecans into a beautifully spiced, moist cake. Whether you’re hosting a holiday party or gifting it to a friend, this cake will undoubtedly add a touch of sweetness and joy to your Christmas celebrations!
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