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- Cranberry Bundt (adapted from here)
- 1 stick unsalted butter, softened
- 1 stick margarine, softened *or sub butter*
- 8 oz sour cream, room temp
- 2 1/2 cups sugar
- 3 eggs
- 1/4 tsp lemon extract (or zest from 1 lemon)
- 1 tsp vanilla
- 2 1/2 cups cake flour
- 1 tsp salt
- 2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
View Full Recipe at Branny Boils Over
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