Tag: cake

Chocolate Madelines!

Chocolate Madelines!

I am so grateful to Brigid of @Bostonbabbler for sharing her recipe for Chocolate Madelines. I hope you enjoy them and that you will follower her on instagram. As always, please share your comments and pictures with me. Be sure to follow me too on…

Grapes in Cake! Who knew?

Grapes in Cake! Who knew?

I’ve been participating in the Melissa’s produce #FamilyBakingChallenge. The recipes have come from many sources and have been fantastic. One of my favorites has been the greatest surprise. They came up with a recipe for a snack and cake using Winter Crunch Red Grapes. I…

Think Outside the Box When it Comes to Leftovers.

Think Outside the Box When it Comes to Leftovers.

It seems like I always do the same things with m leftovers. And I throw more away than I would like. Especially in these times, I feel like I really want to stretch my leftovers and use them all up.

One night, I made a stir fry using up the remaining turkey. I added some brown rice, scrambled eggs and loaded it up with all the vegetables I had in my fridge. I had some fresh ginger in my freezer, that I grated in and a lite drizzle of sesame oil. YUM!!!

The next morning, I made this cake. I took a standard vanilla cake (bundt) and swirled it with my leftover Homemade Cranberry Sauce. I mixed a cup of sauce into half the cake batter and then layered it in to a bundt pan. I pulled a knife through the layers of batter and baked it,

For the glaze, I pushed the remaining sauce through a sieve and used that juice and whole milk, whisked it with confectioners sugar to make a glaze.

This recipe is great for using up fruit that is too soft to eat but is still good and of course leftover sauce.

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Cranberry Swirl Bundt Cake

This is a basic vanilla bundt cake with fresh fruit puree mixed into half the batter and then layered in. I used my leftover, homemade cranberry sauce. You can use whatever fruit you have on hand. This recipe is great for using up fruit, that is too soft to eat but still good.
Course: Endings
Cuisine: American
Keyword: bundt, cake, vanilla, cranberry, fruit puree



  • 1 cup Homemade Fruit puree or Cranberry Sauce
  • 2-1/2 cups Granulated White Sugar
  • 1 cup Unsalted Butter, room temperature
  • 6 Lg. Eggs, room temperature
  • 3 cups All-Purpose Flour
  • 1/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 2 tsp. Vanilla Extract


  • 1-1/2 cups Confectioners Sugar
  • 2-3 Tbs. Whole Milk or Juice to match your puree use more or less liquid to desired consistency


  • Preheat oven to 325°
    Grease and flour, well, a bundt pan or 10"tube pan.
  • Cream together butter and sugar, until fluffy and light.
    Add eggs one at a time and blend until just combined, in between.
  • Whisk together flour, baking soda, and salt.
    Whisk together sour cream and vanilla together.
    Add the flour mixture to the butter mixture, alternating with with the sour cream mixture, in three additions.
    Add half of the cake batter to the cranberry sauce.
  • Start adding batter to prepared bundt pan with plain cake batter then add cranberry cake batter. Do three additions of plain and two of cranberry.
    Pull a knife through batter to make the swirl.
  • Bake in preheated oven for 60-75 minutes.
    Cake should spring back when touched. I like my tester to come out clean but with just a few moist crumbs.
    Cool in pan, on rack, for 20 minutes then turn out. Cool completely before glazing.


  • Put the confectioners sugar in a large bowl. Add 1 Tbs. of milk and then 1 Tbs. of juice. Whisk and keep adding liquid, 1 Tbs. at a time, until you have the desired consistency.
    I pushed the remaining cranberry sauce through a sieve and used that sauce in my glaze.
Red Velvet Cake or Cupcakes

Red Velvet Cake or Cupcakes

This is a repost of this recipe but let’s be honest; you can never read a red velvet cake recipe too many times. This recipe is an original from my family, in Georgia, so you know it’s good! I want you to pay attention to…