Cranberry Ripple Cake

[cougars_catnip]

Cranberry Ripple Cake

If you like cranberry sauce, you'll love this moist cake! It's delicious with or without the glaze.

SERVES 12 , 1 bundt cake

 

Ingredients

CAKE

1/2 cup butter

1 cup granulated sugar

2 large eggs

1 teaspoon almond extract

1 cup sour cream

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

 1 (16 ounce) can cranberry sauce

1/2 cup chopped pecans

GLAZE

3/4 cup powdered sugar

1 tablespoon warm water

1/2 teaspoon orange extract or almond extract

(Alternate for glaze : substitute 1 tbsp +1/2 tsp Amaretto for water and extract )
 

Directions

***You can use either jellied or whole berry cranberry sauce, If you use jellied pour it into a bowl and stir vigorously until you have a smooth paste.
*** Preheat oven to 325 degrees.  Grease bundt cake pan and sprinkle with chopped pecans. 

Mix together salt, baking powder, baking soda, and flour in a bowl and set aside.  In a mixing bowl, cream butter and sugar.  Add eggs and almond extract to creamed butter mixture. Beat in dry ingredients alternately with sour cream.  Spoon half of batter into prepared baking pan. Cover with cranberry sauce. Top with remaining half of batter.

Bake 1 hour. Cool 15 minutes before removing from pan.

Note:*** To have two layers of cranberry sauce rather than one, put 1/3 of batter in pan; 1/2 of cranberry sauce, repeating layers ending with batter.  ***After cake is removed from pan and completely cooled, mix the Glaze ingredients together and drizzle over the top of the cake.