Yield: 3 servings
Measure | Ingredient |
---|---|
½ cup | Butter |
1 cup | Sugar |
2 \N | Eggs |
1 teaspoon | Baking powder |
2 cups | Flour |
½ cup | Chopped pecans |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
½ pint | Sour cream |
1 teaspoon | Almond flavoring |
17 ounces | Can whole cranberry sauce |
Cream butter; add sugar gradually; add eggs one at a time; add dry ingredients alternately with sour cream, ending with sour cream. Add almond flavoring. Grease and flour tube pan. Put layer of batter and layer of ½ can cranberry sauce. Add remaining batter and spread remaining ½ can cranberry sauce. Sprinkle with ½ cup chopped pecans. Bake in a 350 degree oven 55 minutes. Cool completely.
Topping: ¾ cup confectioners sugar 2 tb. water ½ ts. almond flavoring
Drizzle onto cake, top and sides. This is a moist coffeecake and will keep a long time; also freezes well. Randy Rigg Submitted By RANDY RIGG On 04-30-95