Sour Cream Cranberry Cake

  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1/2 pint sour cream
  • 1 teaspoon almond extract
  • 1 large can whole cranberry sauce
  • 1/2 cup chopped walnuts

Cream margarine; add sugar slowly. Add 2 eggs, unbeaten, one at a time. Add dry ingredients, alternating with sour cream, ending with dry ingredients. Add flavoring. Grease and flour 10-inch tube. Place one layer of batter on the bottom and half the cranberry sauce over, spreading it around. Add remaining batter, ending with cranberry sauce on top. Sprinkle with nuts. Bake 350° for 1 hour.


Mix well 3/4 cup confectioners’ sugar, 2 tablespoons warm water and ½ teaspoon almond extract. Drizzle on top of baked cake, letting it run down side.

From: The Boston Globe


Back To Recipes