1/2 cup butter or
3/4 cup white sugar
2 cups all-purpose flour
1/2 cup sour cream
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (16 ounce) can whole cranberry sauce
1/2 cup slivered almonds
3/4 cup confectioners sugar
1 tablespoon warm water
1/2 teaspoon almond extract
1 Preheat oven to
350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
2 Cream butter or
margarine adding sugar gradually. Add eggs one at time. Beating with an
electric mixture on medium speed.
3 Mix together
flour, baking soda, baking powder, and salt. With electric beaters on low
speed add flour mixture alternately with sour cream to butter mixture,
ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond
4 Put a layer of
half the batter in the pan the bottom of the pan, than a layer of whole
cranberry sauce (1/2 the can). Repeat once more with the remaining batter
and cranberry sauce. Sprinkle slivered almonds on top.
5 Bake at 350
degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly
cooling. Drizzle glaze on top.
6 To Make Glaze:
Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond
extract. Drizzle over top of cake.
Makes 1 - 9 inch tube pan