Ingredients
10
10 servings
- •2 cups flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •½ teaspoon salt
- •1 cup sugar
- •¾ cup margarine
- •1 cup sour cream
- •2 eggs
- •1 teaspoon almond extract
- •1 (16 ounce) can whole berry cranberry sauce
- •1 cup confectioners' sugar
- •1 tablespoon almond extract
- •water as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Whisk flour, baking powder, baking soda, and salt together in a large bowl.
- Beat sugar and margarine together in a bowl until creamy. Add sour cream, eggs, and 1 teaspoon almond extract to sugar mixture; beat until smooth. Pour sugar mixture into flour mixture and mix to form a smooth batter. Pour 1/3 the batter into the prepared pan.
- Pour cranberry sauce into a bowl and stir. Spread 1/2 sauce over batter in the prepared pan. Pour 1/3 the batter over cranberry sauce, and spread second 1/2 cranberry sauce over the batter. Top with remaining 1/3 cake batter.
- Bake in the preheated oven until golden and cooked through, about 40 minutes.
- Whisk confectioners' sugar and 1 tablespoon almond extract together in a bowl until smooth, adding enough water for icing to reach a drizzling consistency. Drizzle icing over cake.
Nutritional Facts
Per 10 servings
- Calories: 470
- Carbohydrate: 70g
- Fat: 20g
- Fiber: 1g
- Protein: 5g
- Sugar: 44g
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