1/2 cup (4 oz/1 stick) unsalted butter
1 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
2 cups all-purpose flour
1/2 tsp. salt
1 cup sour cream
1/2 tsp. almond extract
1 1/2 cups whole cranberry sauce
1/2 cup chopped walnuts
1/2 cup confectioners' sugar
1/4 tsp. almond extract
Water, enough to make a pourable icing
Preheat oven to 350 F (180 C). Grease and flour one 9-inch tube pan.
With an electric mixer, cream the butter and the sugar together until light and fluffy.. Add the eggs and beat well.
In a medium size bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture alternately with the sour cream to the creamed butter and sugar mixture, beginning and ending with the flour mixture. Stir in the almond extract by hand.
Pour half of the cake batter into the prepared pan. Spoon half of the cranbery sauce on top of the batter in the pan. Cover the cranberry sauce with the remaining batter, then spoon on the remaining cranberry sauce. Sprinkle the nuts over the top. Bake at 350 degrees F (180 C) for 50 to 60 minutes, or until browned and cake tester comes out clean. Remove from oven and place pan on wire cooling rack. Leave cake in pan for 10 minutes, then remove from pan, and let cake cool completely on rack. Serve warm or cool. Drizzle with icing, if desired.
Makes 12 servings.
In a small bowl, mix the confectioners' sugar with the almond extract and enough water to make a pourable icing. Drizzle over top of warm cake.
Date: November 26, 2003