Frosted Vanilla Cookie Cranberry Bundt Cake
Perfect for the holiday season, this Frosted Vanilla Cookie Cranberry Bundt Cake is simple to make, gorgeous to look at, and delicious to eat!
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Makes: 12 servings
Ingredients
- 1 cup 2 sticks butter, room temperature
- 1 ½ cups sugar
- 5 eggs
- 2 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 cup BAILEYS ™ Coffee Creamers Frosted Vanilla Cookie
- 1 ½ cup fresh cranberries
- Frosted Vanilla Cookie glaze see recipe below
- Multicolor sprinkles optional
Frosted Vanilla Cookie Glaze:
- 2 cup confectioners' sugar
- ¼ cup BAILEYS ™ Coffee Creamers Frosted Vanilla Cookie
Instructions
- In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and sugar together until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- In a separate medium bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to mixing bowl, alternating with BAILEYS ™ Coffee Creamers Frosted Vanilla Cookie. Mix well.
- Fold in cranberries.
- Pour batter into a greased and floured 10-inch (12 cup) Bundt pan.
- Bake at 325° for 55-60 minutes, until a toothpick inserted near the center of the cake comes out clean.
- Cool in the pan for about 10 minutes before removing to a wire rack to cool completely.
- Once cake is cool, pour glaze over the top and add sprinkles if desired.
Frosted Vanilla Cookie Glaze:
- In a medium bowl, whisk together the confectioners' sugar and BAILEYS ™ Coffee Creamers Frosted Vanilla Cookie until smooth glaze is formed.
Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!