Cranberry Bundt Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 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
-
ICING
- 3⁄4 cup confectioners' sugar
- 4 1⁄2 teaspoons water
- 1⁄2 teaspoon almond extract
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
I like recipes that use ingredients that are already in my pantry. I won't bother with recipes that include ingredients that I have to hunt down.