CRANBERRY BUNDT CAKE
Source of Recipe
Family Member
Recipe Introduction
This is good served for dessert or as a coffee cake. The cranberry sauce gives the cake a pretty swirled look.
List of Ingredients
3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 1/2 tsp. almond extract
3 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups (16 ozs.) sour cream
1 can (16 oz. size) whole-berry cranberry sauce
1/2 cup pecans, finely chopped
ICING:
3/4 C. CONFECTIONERS' SUGAR
4 1/2 TSP. WATER
1/2 TSP. ALMOND EXTRACTRecipe
In a large 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 after each addition.
Spoon one-third of the batter into a greased 10-inch fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice.
Sprinkle with the 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 onto a wire rack.
Combine icing ingredients until smooth; drizzle over warm cake.
SERVES 12 TO 16
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