| 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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