"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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Cranberry Bundt Cake Recipe

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This recipe for Cranberry Bundt Cake, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  

Added: Wednesday, July 4, 2007
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup butter
1 1/2 cups sugar
3 eggs
1 1/2 teaspoon almond extract
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 can (16 oz) whole cranberry sauce
1/2 cup finely chopped pecans

Icing:
3/4 cup powdered sugar
4 1/2 teaspoons water
1/2 teaspoon almond extract
Directions:
Directions:
In bowl, cream butter and sugar; add eggs; add flour, baking powdered, baking soda and salt.

Spoon 1/3 of batter into a greased and floured bundt pan. Top with 1/3 of the cranberry sauce. Repeat layers, twice. Sprinkle with pecans.

Bake at 350º for 65-70 minutes. Cool 10 minutes.

Combine icing ingredients until smooth; drizzle over warm cake.
Number Of Servings:
Number Of Servings:
12

 

 

 

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