posted by Schmitty 05-31-100 6:24 PM
Cranberry Swirl Cake
Serving Size 12
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1/4 pound (1 stick) butter
1 cup sugar
2 eggs -- unbeaten
1 teaspoon baking powder
1 tablespoon baking soda
2 cups flour
1 teaspoon salt
1/2 pint sour cream
1/2 cup walnuts or pecans – finely chopped
1 can (15 oz) whole cranberry sauce
1 teaspoon almond extract
Topping:
3/4 cup confectioner's sugar
1 tablespoon warm water
1/2 teaspoon almond extract
Heat Oven to 350 degrees, and grease 8 inch tube pan.
Cream butter and sugar gradually. Add eggs one at a time.
Reduce mixer speed and add dry ingredients, (which have been sifted together) Alternate with sour cream. Add flavoring.
Pour layer in bottom of tube pan, and swirl 1/3 of the cranberry sauce on top. Add another layer of batter, and swirl in 1/3 more cranberry sauce. Add remaining batter, and top with remaining cranberry sauce.
Sprinkle with crushed nuts.
Bake for 55 minutes or until done. Cool 5 to 10 minutes, and remove from pan.
Topping: Mix all ingredients together, and drizzle over warm cake, letting it drip down sides.