Cranberry Bundt Cake

November/December 2013

Your rating: None Average: 3.6 (34 votes)

In this healthy cranberry-walnut Bundt cake recipe, Greek yogurt and shredded apple or pear keep the cake moist and are a healthy substitute for extra butter. If you want to use something other than allspice, try pumpkin pie spice or cinnamon in the filling. For a nut-free variation, omit the walnuts in the cake or use chopped dried cranberries in their place.

Cranberry Bundt Cake

6 Reviews for Cranberry Bundt Cake


I was very excited when I saw this recipe because it looked so delicious and the ingredients seemed relatively healthy.
I used dry cranberry in place of walnuts since I don't like nuts.
The flavor was good, but as the other people say, it was dense.

Cranberry filling was delicious.
It was beautiful.
Cranberry cake was a big hit!

My cake did not come out overly-dense at all. It is meant to be more of a "poundcake" type cake, not super light and fluffy, but that goes well with the filling.

To make this cake work you have to really follow the instructions as to separating the wet ingredients from dry ahead of time and not over-mixing. This is because you need the bubbles/fizz from the baking soda and power to be present in your batter, and if you mix too much the reaction ends and the fizz is gone.

That being said, I thought it was easy, fun to get to use my mixer, and also fun to put together the cake so the cranberry filling was on the inside. This was a huge hit with my guests, everyone loved it.

Not too sweet, fun to make
Dense cake but not overly so
Great taste but too dense

This tasted good enough to try again. My husband also suggested hand mixing so maybe we'll try for Christmas.

great cranberry flavor
cake or concrete?

Taste good but extremely dense. I'm disappointed. I wanted to have a healthy snack for the grandchildren. Maybe the ingredients in AZ are drier. The recipe should call for weight instead of measuring cups? Maybe I'll try it again using a whisk...

Very good taste,
Very good!

Yes, I tried this recipe again but this time I didn't use an electric mixer. I used a whisk for all mixing until it became too thick then I folded the rest in with a large spatula. Much better!

Delicious and looks beautiful.

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