Prep 15 mins
Cook 1 hr 5 mins
Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. —Lucile Cline, Wichita, Kansas From Taste of Home's Holiday & Celebrations Cookbook 2002
- 3⁄4 cup butter or 3⁄4 cup 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 sour cream
- 1 (14 ounce) can whole berry cranberry sauce
- 1⁄2 cup pecans, finely chopped
- 3⁄4 cup confectioners' sugar
- 4 1⁄2 teaspoons water
- 1⁄2 teaspoon almond extract
- In a large bowl, cream butter and sugar until light and fluffy. 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.
Made for Thanksgiving dinner. Very big hit! The pecans and cranberries go together so well! So yummy, and not too sweet or heavy after a full meal. will definitely be making this again soon! Thanks so much.