| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Breads, Cakes |
1 |
servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
c |
Butter or margarine; softened |
| 1 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Sour cream |
| 1 |
ts |
Almond extract |
| 1 |
|
Whole berry cranberry sauce |
| 1/2 |
c |
Walnuts; chopped |
| 1/3 |
c |
Confectioners sugar |
| 3 |
ts |
Warm water |
| 1/2 |
ts |
Almond extract |
INSTRUCTIONS
GLAZE
Combine first 4 ingredients and set aside. Cream butter and sugar
until creamy. Add eggs, mix well. Add combined flour mixture
alternately with sour cream. Add extract. Spoon one third of batter
into a greased 9 inch square baking pan. Top with one third of
cranberry sauce. Repeat layers twice, topping with remaining
cranberry sauce. Sprinkle with walnuts. Bake at 350 degrees for
55-60 minutes or until a toothpick inserted near center comes out
clean. Combine glaze ingredients and drizzle over warm cake. Can be
served warm or room temperature.
Yummy on Thanksgiving or Christmas morning - if made the night
before, it's easy too!
Contributor: Taste of Home
Posted to MM-Recipes Digest by Pat <pattm@execpc.com> on Nov 03, 1999
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