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Cranberry Bundt Cake




Source of Recipe


Maggie Viken






Recipe Introduction









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
  






Instructions



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.