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    Cranberry Bundt Cake

    Source of Recipe

    Maggie Dea Viken

    List of Ingredients

    • 3/4 C. unsalted butter, softened
    • 1 1/2 C. super fine sugar
    • 3 large eggs
    • 1 1/2 tsp. pure almond extract
    • 3 C. unbleached all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1 1/2 tsp. baking soda
    • 1/2 tsp. sea salt
    • 1 1/2 C. sour cream
    • 16 oz. can whole-berry cranberry sauce
    • 1/2 C. pecans, chopped fine
    • ICING


    1. Cream butter and sugar. Add eggs, one at a time. Stir in extract. Combine dry ingredients and add to creamed mixture alternately with sour cream. Spoon a third of the batter into a prepared 10 inch fluted pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.

    2. Bake at 350 degrees F. for 65-70 minutes or until it pick tests done. Drizzle with icing after removing from pan and while still warm.

    3. ICING- mix until smooth; 3/4 C. powdered sugar, 4 1/2 tsp. water and 1/2 tsp. almond extract.




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