Frosted Vanilla Cookie Cranberry Bundt Cake -- A classic holiday cake with a sweet twist | wearenotmartha.com
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5 from 4 votes

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!
Course: Dessert
Servings: 12 servings
Author: We are not Martha

Ingredients

  • 1 cup 2 sticks butter, room temperature
  • 1 1/2 cups sugar
  • 5 eggs
  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup BAILEYS ™ Coffee Creamers Frosted Vanilla Cookie
  • 1 1/2 cup fresh cranberries
  • Frosted Vanilla Cookie glaze see recipe below
  • Multicolor sprinkles optional

Frosted Vanilla Cookie Glaze:

  • 2 cup confectioners' sugar
  • 1/4 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.