Cranberry Pistachio Bundt Cake

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3 eggs
1/3 cup water
1/3 cup oil
1 Tbsp vanilla
1 cup chopped fresh cranberry
1/2 cup + 2 Tbsp pistachio, chopped and divided
5 oz chocolate, melted



PREHEAT oven to 350°F and liberally grease a bundt cake pan

WHISK eggs, water, oil and vanilla extract in a large bowl

ADD the mix to the wet ingredients and stir until completely combined.

MIX in the chopped cranberry and ½ cup pistachio and pour the batter in to the bundt cake pan

BAKE for 30-35 minutes or until a toothpick comes out clean

LET the cake cool for a couple minutes and then carefully flip the cake upside on to a baking sheet to finish cooling

MELT the chocolate in the microwave or over a double boiler

DRIZZLE the chocolate over the bundt cake sprinkle the 2 tablespoons of chopped pistachio on top

You can find more amazingly delicious recipes like this on Jessi Heggan's blog, Jessi's Kitchen