| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Breads | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Soft butter |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 | c | Flour |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1 | c | Yogurt |
| 1 | ts | Vanilla |
| 1 | cn | (16oz) whole cranberry sauce |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
Cream butter, then gradually add sugar and blend until fluffy. Add eggs, one at a time, beating after each addition. Sift together dry ingredients and add to batter alternately with yogurt. Add vanilla. Grease a tube pan and spread a thin layer of batter over the bottom. Stir the cranberry sauce until well mixed; then spread a thin layer of it over the batter. Add another layer of better, and a layer of cranberry sauce, a layer of batter, and end with cranberry sauce. Sprinkle nuts over top. Bake in preheated 375 F oven for 55 minutes, or until a toothpick inserted well into the center comes out clean. Cool in pan on rack for 5 minutes. Remove from pan and drizzle Almond or White Icing over the top. Serves 8 to 10. ~Begin Recipe Export- QuikBook version 0.96 Beta A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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