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Picture of Cranberry-Buttermilk Bundt Cake
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4026 kcal 201 %
  • Fat 108 g 165 %
  • Saturated 62 g 312 %
  • Carbs 734 g 245 %
  • Fiber 18 g 73 %
  • Protein 50 g 100 %
  • Cholesterol 575 mg 192 %
  • Sodium 3385 mg 141 %
  • Calcium 482 mg 48 %
  • Magnesium 113 mg 27 %
  • Potassium 1133 mg 24 %
  • Iron 28 mg 153 %
  • Zinc 5 mg 44 %
  • Phosphorus 767 mg 110 %
  • Vitamin A 960 µg 107 %
  • Vitamin C 29 mg 33 %
  • Thiamin (B1) 3 mg 267 %
  • Riboflavin (B2) 2 mg 189 %
  • Niacin (B3) 24 mg 151 %
  • Vitamin B6 1 mg 39 %
  • Folate equivalent (total) 1019 µg 255 %
  • Vitamin B12 2 µg 66 %
  • Vitamin D 2 µg 11 %
  • Vitamin E 8 mg 56 %
  • Vitamin K 27 µg 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cranberry-Buttermilk Bundt Cake

Ingredients

  • 3 cups (12 oz./375 g) cake flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 cups (12 oz./375 g) granulated sugar
  • 1/2 cup (4 oz./125 g) unsalted butter, melted and cooled
  • 2 eggs, at room temperature
  • 1 tsp. grated lemon zest
  • 1 1/4 cups (10 fl. oz./310 ml) buttermilk, at room temperature
  • 6 oz. (185 g) fresh cranberries
  • 1/4 lb. (125 g) dried cranberries

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