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2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1 cup dried cranberries or more
1/2 cup chopped toasted walnuts
1 teaspoon ground cinnamon
Powdered sugar
Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Sift flour, baking powder, nutmeg and salt into medium bowl. Beat 1 cup sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Reserve 1 tablespoon dry ingredients. Mix remaining dry ingredients into butter mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients. Mix dried cranberries with reserved 1 tablespoon dry ingredients in small bowl. Fold dried cranberries into batter.
Transfer batter to prepared pan (batter will come only about halfway up sides of pan). Smooth top. Mix walnuts, cinnamon and remaining 1/4 cup sugar in medium bowl. Sprinkle over batter. [Better suggestion: add walnut mix to cake at the halfway point and cover with remaining batter]
Bake cake until tester inserted near center comes out clean, about 45 minutes. Turn off oven. Open oven door slightly. Let cake stand in oven with door ajar 10 minutes. Turn cake out onto rack; cool completely. (Can be made 1 day ahead. Wrap in foil; store at room temperature.) Sift powdered sugar over cake.
Serves 12.
Bon Appétit
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