Cranberry: Linda's Cranberry Cake

posted by Linda in San Diego 10-05-100 10:10 AM

Linda’s Cranberry Cake

2 cups Flour
2 tsp. Baking Powder
2 tsp. Baking Soda
3/4 cup Butter Crisco
1 cup Sugar
3 Eggs
1 tsp. Almond Extract
1/2 pint Light Sour Cream
1-16 oz. Can Whole Cranberry Sauce

1 cup powdered sugar
2 teaspoons pure vanilla
2-3 tablespoons of milk

1 cup chocolate. chips
1/2 nuts (walnuts, pecans)
grated orange rind

Pre-heat oven to 350 degrees.

Mix Crisco, sugar, eggs, almond flavoring, sour cream, and 1/2 of the cranberry sauce (reserve the other 8 oz's). Mix well. Add flour, baking powder and baking soda. Mix well.

Spray Bundt cake pan, or angel food cake pan with vegetable oil spray. Pour 1/2 cake batter into pan. Spread the remaining 8 oz's of cranberry sauce on top of the batter. Bake 40-50 minutes @ 350. Let cake cool 20 minutes.

Prepare glaze and spoon over cake. Let cool for 1/2 an hour, so glaze sets. Wrap with Saran wrap, put in fridge. Tastes best if it sets for a few hours.

*note add optional ingredients at end (after flour,b.s.and b.p)

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