Recipe

A A A

• 2 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups granulated sugar
• 1/2 cup butter, at room temperature
• 3 eggs
• 1 tbsp almond extract
• 1 (16 oz) can whole berry cranberry sauce
• 3/4 cup sour cream

• 1 Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
• 2 In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
• 3 In a large bowl with an electric mixer, gradually beat sugar into butter.
• 4 Add eggs 1 at a time, beating well after each addition.
• 5 Blend in almond extract.
• 6 In a small bowl, stir together cranberry sauce and sour cream.
• 7 In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
• 8 Pur batter into Bundt pan and lightly smooth the top.
• 9 Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
• 10 Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.