Cranberry Walnut Bundt Cake

Recipe adapted from Jeanne Benedict's Sophisticated Entertaining. Most everyone loves a delicious Bundt cake especially when it has holiday ingredients like cranberries and walnuts! Best of all, the pan is beautiful and makes an ideal container for shipping.

Ingredients

• 1 Cup unsalted butter, melted, cooled
• 2 cups sugar
• 5 large eggs
• 1 Cup milk
• 1/2 Cup white cranberryjuice
• 3 1/4 cups all-purpose flour
• 1/2 Teaspoon salt
• 1/2 Teaspoon baking soda
• 1 Tablespoon baking powder
• 1/2 Cup dried cranberries
• 1/2 Cup chopped walnuts
• 2 tablespoons powdered sugar

Directions

• Preheat oven to 350 degrees. Butter a brand new 12-cup Bundt pan.
• Beat butter and sugar in a large bowl until combined. Add eggs, milk, and white cranberry juice and beat until smooth. Sift together dry ingredients and beat into mixture until blended. Stir in cranberries and walnuts. Pour into prepared pan. Bake for 45-50 minutes or until knife inserted comes out clean. Cool in pan for 5 minutes and invert cake on to wire rack. Cool cake completely. Thoroughly wash and dry Bundt pan.
• Place cake on wax paper and sprinkle powdered sugar on top. Replace Bundt pan on cake making sure to line up the grooves on the cake with those in the pan. Completely wrap pan with cake inside using holiday-themed plastic wrap. Place wrapped cake in a box with padding around the cake and send through the mail or a delivery service. I recommend a shipping speed to where the baked good arrives on the 3rd day at the latest.

  Makes about 12 servings