50+ Friends Club Cookbook -- Cakes and Frostings -- Cranberry Sour Cream Cake
50+ Friends Club Cookbook
Cakes and Frostings
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Cranberry Sour Cream Cake
From the Kitchen of: Paz
Source: Carole's Creative Kitchen
| 1 | stick | margarine |
| 1 | cup | sugar |
| 2 | | eggs |
| 1 | teaspoon | baking powder |
| 1 | teaspoon | baking soda |
| 2 | cups | all purpose flour |
| 1/2 | teaspoon | salt |
| 1 | cup | sour cream |
| 1 | teaspoon | almond extract |
| 1 | can (8 oz.) | whole cranberry sauce |
| 1/2 | cup | chopped pecans |
| | Glaze: | |
| 2/3 | cup | powdered sugar |
| 1 | tablespoon | powdered sugar |
| 1 | tablespoon | warm water |
| 1/2 | teaspoon | almond extract |
- Preheat oven to 350º. Grease a 10 inch tube pan (or you can use a bundt
pan). Line bottom of pan with a piece of waxed paper; grease it.
- Cream margarine and sugar together in a small bowl. Add eggs, one at a
time, beating well after each. Sift the dry ingredients together in a large
mixer bowl. Add the creamed mixture alternately with the sour cream; then
stir in the almond extract.
- Spoon half the mixture into the greased pan; spread with half the cranberry
sauce and half the pecans. Repeat. Bake for 45 minutes or until tests done.
Cool. Glaze.
- Glaze: Mix all the ingredients together and pour over cool cake.