"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

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.


Added: Wednesday, July 4, 2007


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

3/4 cup powdered sugar
4 1/2 teaspoons water
1/2 teaspoon almond extract

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 350 for 65-70 minutes. Cool 10 minutes.

Combine icing ingredients until smooth; drizzle over warm cake.

Number Of Servings:
Number Of Servings:




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