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    Thanksgiving: Cranberry Bundt Cake

    Source of Recipe

    unknown

    List of Ingredients

    3/4 cup butter or margarine, softened
    1-1/2 cups sugar
    3 eggs
    1-1/2 teaspoons almond extract
    3 cups all-purpose flour
    1-1/2 teaspoons baking powder
    1-1/2 teaspoons baking soda
    1/2 teaspoon salt
    1-1/2 cups (12 ounces) sour cream
    1 can (16 ounces) whole-berry cranberry sauce
    1/2 cup finely chopped pecans
    ICING:
    3/4 cup confectioners' sugar
    4-1/2 teaspoons water
    1/2 teaspoon almond extract

    Recipe

    In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.

    Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake. Yield: 12-16 servings.

 

 

 


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