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Recipe Summary

prep:
20 mins
bake:
20 mins to 23 mins at 350°
Servings:
6
Yield:
6 mini-cakes
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Ingredients

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Directions

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  • Heat oven to 350°F. Coat six 1-cup mini Bundt cake molds with nonstick cooking spray.

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  • Mix flour, baking powder, baking soda and salt on piece of waxed paper.

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  • Beat butter, sugar and vanilla in bowl until fluffy. Beat in eggs, one at a time. Stir in flour mixture alternately with sour cream, just to moisten. Fold in cranberries and pecans. Divide into prepared molds.

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  • Bake in 350°Foven for 20 to 23 minutes or until wooden pick inserted near center comes out clean. Unmold onto wire racks to cool. Dust with confectioners sugar. Fill centers with cooked cranberries if desired.

Nutrition Facts

449 calories; total fat 22g; saturated fat 11g; cholesterol 113mg; sodium 278mg; carbohydrates 58g; protein 6g.

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