Yield: 9 Servings
Measure | Ingredient |
---|---|
1 cup | Butter; softened |
1 cup | Sugar |
2 \N | Eggs |
2 cups | All-purpose flour |
1 teaspoon | Baking powder |
1 teaspoon | Baking soda |
½ teaspoon | Salt |
1 cup | Sour cream |
1 teaspoon | Almond extract |
1 can | Whole berry cranberry sauce (16 oz) |
½ cup | Walnuts; chopped |
⅓ cup | Confectioner's sugar |
5 teaspoons | Warm water |
½ teaspoon | Almond extract |
GLAZE (OPTIONAL
In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Add extract. Spoon a third of the batter into a 9-inch baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. Bake at 350 for 55-60 minutes.
Combine glaze ingredients and drizzle over cake. - optional.
Recipe by: Taste of Home
Posted to MC-Recipe Digest V1 #854 by John Setzler <jms@...> on Oct 20, 1997