I joke all the time that I am a horrible baker, in fact last weekend I tried to make banana muffins from scratch and I had to throw them out. A few weeks ago, on a Saturday, I had an idea for an orange/cranberry bundt cake for dessert.
I searched the web and found a super simple recipe (fool proof) from Betty Crocker. Brian's raved about it for the past few weeks saying that it is one of the best things that I have ever made.
Okay, so it's not exactly "scratch", but it's really good and no one will know the difference. I think it will be on our final 4 menu this coming Saturday.
Enjoy!
Stacy
Cranberry Orange Bundt Cake
Ingredients:
1 box Betty Crocker SuperMoist yellow cake mix
1 box (4 serving size) vanilla instant pudding
1 cup water
1/2 cup butter or margarine, softened
1-2 teaspoons grated orange peel
4 eggs
1 1/2 cups frozen cranberries, chopped
powdered sugar (garnish)
Directions:
Preheat oven to 325F. Grease and flour a 12 cup fluted tube cake pan (bundt cake).
In a large bowl, beat cake mix, pudding mix, water, butter, orange peel and eggs with an electric mixer on low speed for 1 minute, scraping the bowl constantly, then on medium speed for 2 minutes. Fold in cranberries. Spread into pan.
Bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool 30 minutes; remove cake from pan. Cool completely for 1 hour, then sprinkle with powdered sugar, if desired (there are also recipes for orange glazes, but the cake was so moist that you really don't need it).
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