| 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
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”