Overnight Bundt Cake

Ingredients

3/4 cup unsalted butter, softened

1 cup sugar

2 eggs

1 cup Quark

1 cup whole berry cranberry sauce

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

½ to 1 cup fresh cranberries *the cranberries are tart so add more or less depending on your preference*

Instructions

Grease and flour a (ten cup) bundt pan.⁠ ⁠

In an electric mixer, beat the butter and sugar until light and fluffy.⁠ ⁠

Beat in the eggs, one at a time, and then the Quark, cranberry sauce, and vanilla.⁠ ⁠

Whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined.⁠ ⁠

Stir the flour mixture into the Quark mixture. Do not overmix.⁠ ⁠

Gently fold the cranberries into the batter.⁠ ⁠

Spread the batter into the prepared bundt pan, cover with plastic wrap and chill 8 hours or overnight.⁠ ⁠

Preheat oven to 350 degrees F⁠ ⁠

Remove plastic wrap from the bundt pan. Bake until a toothpick inserted in the thickest part comes out clean, about 40 to 45 minutes.⁠ ⁠

Cool 10 to 15 minutes. Gently loosen from the sides of the pan and invert onto a serving platter.⁠ ⁠ Serve warm or allow to cool and top with powdered sugar.⁠