If you have leftover cranberry sauce from Thanksgiving, the delicious Cranberry and Olive Oil Bundt Cake is a perfect way to use it. There are many other ways to give cranberry sauce a second life: pair it with blue cheese, reduce it into a jam for tarts, or fold it into cake batter, as in this recipe.

Ingredients

For the cake:

• Cranberry sauce 250 g (this cranberry sauce was made with cranberries, orange, apples, and sugar)
• Sugar 160 grams
• Eggs at room temperature 3
• All-purpose flour 250 g
• Baking powder 10 g
• Olive oil 100 g

For the glaze:

• 2 teaspoons of liqueur (limoncello or other liqueur, or orange juice)
• 3 tablespoons of powdered sugar
• Dried cranberries for decoration (optional)

Instructions

To make the cranberry cake, lightly warm the sauce if it’s watery. If it’s not watery, place it directly in the blender along with the oil until it becomes smooth and uniform.

In the meantime, a bowl or using an electric mixer, beat the eggs with the sugar for a few minutes until they become pale and fluffy and have tripled in volume. Add the blended oil and cranberries, and finally add the flour sifted with the baking powder. Mix well.

Pour the batter into a previously buttered and floured bundt cake pan.

Bake in a preheated 160°C static oven for approximately 45 minutes. Before removing from the oven, perform the toothpick test—it should come out clean. Remove from the pan and let cool.

For the glaze, in a bowl mix the powdered sugar with the limoncello until you have a thick glaze. If it’s too thick, add a limoncello or water or orange juice; if too thin, add more powdered sugar. Using a spoon, decorate the cake with the glaze and top with dried cranberries.

Enjoy!

Tips

Adjust the amount of sugar you add to the cake based on how much sugar you used in the cranberry sauce.