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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 24 |
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I took this to work many times to have at our department meetings. So moist and delicious. My mouth is watering as I type. I added cinnamon and use butter in place of margarine. Ingredients:
1/2 cup butter |
1 cup sugar |
2 eggs |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
2 cups flour |
1/2 teaspoon salt |
1 cup sour cream |
1 teaspoon almond extract |
1 (16 ounce) can whole berry cranberry sauce |
1 cup pecans, chopped |
1 cup powdered sugar |
2 tablespoons water |
2 teaspoons almond extract |
Directions:
1. Cream butter and sugar.
2. Add eggs.
3. Add dry ingredients alternately with sour cream to creamed mixture.
4. Stir in almond extract.
5. Pour 1/2 batter into greased and floured bundt pan.
6. Add 1/2 cranberry sauce, spread evenly over batter
7. Pour remaining batter over cranberry sauce.
8. Top with remaining cranberry sauce.
9. Sprinkle with pecans.
10. Bake at 350°F in a preheated oven for 55 mins.
11. GLAZE: Stir ingredients together well.
12. Spread or drizzle Glaze on cake while cake is still warm.
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