Winning Cranberry Bundt Cake

• 2/3 cup butter, softened
• 1 cup sugar
• 3 large eggs
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 3/4 cup chopped dried cranberries
• 1/3 cup chopped pecans
• Confectioners' sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans.
2. Pour into a greased and floured 8-in. fluted tube pan. Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

butter, sugar, eggs, vanilla, flour, baking powder, baking soda, salt, sour cream, cranberries, pecans, confectioners

Taken from www.tasteofhome.com/recipes/winning-cranberry-bundt-cake/ (may not work)