Apple Cranberry Bundt Cake

I've mentioned before how I like to make bundt cakes.  They go together quickly, you just have one baking pan to clean, and rather than a frosting, you simply drizzle a confectioners sugar glaze over the top when the cake is completely cool.

 2 1/2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup unsalted butter at room temperature

1 1/2 cups sugar

3 eggs at room temperature

2 teaspoons vanilla extract

1 cup buttermilk

1 cup cranberries, cut in half

1 cup apple, peeled and cubed

1 cup nuts

Preheat oven to 350.

In medium bowl, combine flour, baking powder, and salt.

In large bowl, add butter and sugar.  Add eggs and vanilla extract.

Add to large bowl, alternately, flour mixture and buttermilk.

Gently fold in fruit and nuts.

Bake one hour.  Use toothpick test for doneness.  I like to use my Lodge Manufacturing cast iron bundt pan.  Cakes come out in one piece with no sticking.  I spray the pan with Pam spray before putting the cake mix in.  I let the pan cool right out of the oven for 15 minutes or so, then turn out on a cooling rack.