Prep 20 mins
Cook 1 hr 5 mins
I cannot remember where I found this recipe but it has been enjoyed many times. Uses whole berry cranberry sauce which gives the cake a pretty swirl effect. This works well served as a dessert or served during a brunch.
- 3⁄4 cup butter (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 (12 oz container)
- 1 (16 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
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together butter and sugar.
- Add eggs, one at a time, beating well after each addition.
- Stir in extract.
- Combine flour, baking powder, baking soda, and salt.
- Add to the creamed mixture alternately with the sour cream, beating well after each addition.
- Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
- In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
- Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
- Repeat layers two times.
- Sprinkle top with finely chopped pecans.
- Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing cake from pan onto a wire rack.
- Cool completely then place on cake plate.
- Combine icing ingredients until smooth.
- Drizzle icing over cake.
- Let set before serving.
My cake came out wonderful. I made the batter and then swirled the whole cranberry sauce in gently, but not completely. I will make again and especially during the holidays!
Wonderful cake! Delicious butter flavor, we loved the addition of almond extract. Even my fussy children who enjoy icing more than cake enjoyed this cake!!Made as directed with a can of organic cranberry sauce, which isn't as syrupy as regular canned cranberry sauce, and it worked very well. Omitted the pecans. No problems with sticking. Thanks for sharing the recipe!
I made this this wonderful cake using cranberry jelly in place of whole cranberry sauce as that is all I had in my pantry, also I made the mistake of adding in 2 cups sour cream, it still turned out wonderful, I am going to make it again and add in some chopped frozen cranberries to the batter also, thanks for sharing hon!