2 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 c Butter or margarine;
-softened
1 c Sugar
2 Eggs
1 c Sour cream
1 ts Almond extract
1 Whole berry cranberry sauce
1/2 c Walnuts; chopped
-GLAZE-
1/3 c Confectioners sugar
3 ts Warm water
1/2 ts Almond extract
Combine first 4 ingredients and set aside. Cream butter and sugar
until creamy. Add eggs, mix well. Add combined flour mixture
alternately with sour cream. Add extract. Spoon one third of batter
into a greased 9 inch square baking pan. Top with one third of
cranberry sauce. Repeat layers twice, topping with remaining
cranberry sauce. Sprinkle with walnuts. Bake at 350 degrees for
55-60 minutes or until a toothpick inserted near center comes out
clean. Combine glaze ingredients and drizzle over warm cake. Can be
served warm or room temperature.
Yummy on Thanksgiving or Christmas morning – if made the night
before, it’s easy too!
Contributor: Taste of Home
Yields
1 servings