Recipe

A A A

• 2 cups cranberries ( said fresh, i use frozen)
• 1/2 cup brown sugar
• 1/2 cup almonds, finely chopped
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup butter
• 1 cup sugar
• 1 tsp vanilla
• 1/2 pint sour cream
• 2 eggs, beaten
• 2 cups unbleached flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 pinch salt

• 1 Coarsely chop cranberries.
• 2 Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side.
• 3 Cream butter and sugar.
• 4 Add vanilla, sour cream, and eggs; mix thoroughly.
• 5 Sift together flour, baking soda, baking powder, and salt.
• 6 Stir into egg mixture just until moistened.
• 7 Pour 1/2 of batter into greased Bundt pan or 8 round cake pan.
• 8 Spread 1/2 of cranberry mixture over the top.
• 9 Repeat with remaining batter and cranberries.
• 10 Bake 50-60 min at 350.
• 11 Remove from pan and cool on rack.
• 12 Dust with powdered sugar.