Cranberry Buttermilk Cake

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh or frozen

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed light
  • 1 Confectioners' sugar
  • 1 cup Granulated sugar
  • 1 tsp Salt
  • 1/2 cup Vegetable shortening

• Dairy

  • 1 1/3 cups Buttermilk

Found on urbanbakes.com

Description

Ingredients

• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1/2 cup vegetable shortening, softened
• 3 eggs
• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/3 cups buttermilk
• 2 cups fresh or frozen cranberries
• confectioners sugar (optional)

Directions

• Heat oven to 350 degrees F. Using baking spray with flour, generously coat bottom and sides of Simax glass bundt pan; set aside.
• In a large bowl using an electric mixer, beat sugars, shortening, and eggs together until just combined, about 1 minute. Mix in flour, baking powder, baking soda, salt, and buttermilk. Fold in cranberries and pour batter into bundt pan.
• Bake for 1 hour to 1 hour and 15 minutes or until a long toothpick inserted in center of cake comes out clean.
• Allow cake to cool in pan for 20 minutes before inverting cake onto a plate for additional cooling.
• Lightly sprinkle confectioners sugar over cake before serving. ENJOY!