| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Eggs, Dairy | Main course, Cakes | 16 | Servings | |
INGREDIENTS
| 1/2 | c | Walnuts; finely chopped |
| 3 | c | Bisquick® baking mix |
| 3/4 | c | Sugar |
| 1/4 | c | Vegetable oil |
| 2 | Eggs | |
| 1 1/2 | ts | Almond extract |
| 1 | Container plain yogurt or sour cream | |
| 1 | cn | (16 0z.) whole berry cranberry sauce |
| 1 | c | Powdered sugar |
| 2 | tb | Water |
| 1/4 | ts | Almond extract |
INSTRUCTIONS
GLAZE Heat oven to 350. Grease generously 12-cup bundt cake pan; sprinkle with nuts. Mix baking mix and sugar; add oil, eggs, extract and yogurt. Beat on high speed 2 minutes. Stir cranberry sauce; fold sauce into batter. Pour into pan. Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Top with Glaze. Glaze: Mix together powdered sugar, water and extract. High Altitude Directions: Heat oven to 375. Decrease baking mix to 2 2/3 cups and sugar to 1/2 cup. Increase eggs to 3. Stir 2/3 cups flour into baking mix. Bake about 45 minutes. Posted to RecipeLu by James and Susan Kirkland <kirkland@gj.net> on Oct 19, 1997. Recipe by: Bisquick Posted to recipelu-digest Volume 01 Number 584 by RecipeLu <recipelu@geocities.com> on Jan 23, 1998
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