Updated Thursday, May 23rd, 2002
Yield: 8 to 10 servings
Cream together the butter and sugar. Add the eggs while beating on medium speed of a mixer. Add the sour cream and 1/2 teaspoon almond extract and beat until smooth. Add the flour, baking powder, soda, and salt and mix just until combined. Pour half the batter into the prepared pan. Evenly distribute half the cranberry sauce by the spoonful around the pan. Swirl the sauce into the batter with the tip of a knife. Pour in the remaining batter. Distribute the remaining cranberry sauce by the spoonful around the pan. Sprinkle with the nuts. Swirl in the sauce and nuts with the tip of a knife.
Bake for about 45 minutes or until a tester inserted in the cake comes out clean. Cool in the pan on a wire rack for about 10 minutes, then invert onto the rack. Mix together the glaze ingredients and pour over the still-warm cake. Let cool completely.
In this issue: Summer Off the Beaten Path
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