Cranberry Bundt Cake

• 3/4 cup butter or margarine, softened
• 1-1/2 cups sugar
• 3 eggs
• 1-1/2 teaspoons almond extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups (12 ounces) sour cream
• 1 can (16 ounces) whole-berry cranberry sauce
• 1/2 cup finely chopped pecans

• 3/4 cup confectioners’ sugar
• 4-1/2 teaspoons water
• 1/2 teaspoon almond extract

Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for brunch.

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt, add to the creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into a greased and floured 10-in fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. sprinkle with pecans. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth. Drizzle over warm cake. yields 12-16 servings.

By HBHW reader Barbara K, Richmond, VA