| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Breakfast, Zzz | 9 | Servings | |
INGREDIENTS
| 1 | c | Butter; softened |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 | c | All-purpose flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Sour cream |
| 1 | ts | Almond extract |
| 1 | cn | Whole berry cranberry sauce (16 oz) |
| 1/2 | c | Walnuts; chopped |
| 1/3 | c | Confectioner's sugar |
| 5 | ts | Warm water |
| 1/2 | ts | Almond extract |
INSTRUCTIONS
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@twave.net> on Oct 20, 1997
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