Cranberry Walnut Cake
Source of Recipe
This is my grandma's specialty. Always the first to go at our church's Homecoming bake sale. She makes at least 12 of them each year. This freezes beautifully.
List of Ingredients
3/4 margarine or butter, softened
1&1/2 c. sugar
3 eggs, at room temp
1&1/2 t. almond extract
1&1/2 t. baking powder
1&1/2 t. baking soda
3/4 t. salt
1&1/2 c. sour cream
16oz can whole berry cranberry sauce
1/3c. chopped walnuts(we use 3/4c)
Glaze(optional) We don't use it.
3/4 c. confectioner's sugar
1 T. warm water
1/2 t. almond extract
Blend all together until smooth.
Preheat oven to 350F. Grease and flour a 12 cup Bundt or tube pan.
Cream margarine or butter until light. Add eggs, one at a time, beating well. Beat in almond extract. Sift together dry ingredients. Add to creamed mixture alternately with sour cream, beating well after each addition. Spoon a third of the batter into prepared pan. Crumble a third of the cranberry sauce over batter. Repeat layers 2 more times, ending with cranberry sauce. Sprinkle nuts over the top. Bake for one hour, or until tests done. Let cool in pan 5 minutes. Remove from pan, let cool on a wire rack. Drizzle with glaze if desired. Makes about 20 servings.