CRANBERRY SWIRL CAKE
This was taken from a women's league cookbook; credit goes to Jan Bernier. She makes this cake every year for Christmas morning breakfast.
Provided by Epi Curious
Categories < 4 Hours
Time 1h10m
Yield 12 , 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Cream margarine and add sugar gradualy. Add unbeaten eggs, one at a time, and mix. Sift the baking powder, soda, flour and salt together and add to mixture, alternating with sour cream, and ending with dry ingredients. Stir in almond flavoring. Grease an 8-inch bundt pan. Pour a layer of the batter in the pan, then swirl in some of the cranberry sauce. Add the remaining batter and the rest of the cranberry sauce. Sprinkle with chopped pecans and bake for 55 minutes. Cool for 10 minutes in pan and then turn out onto a wire rack. Drizzle with topping.
- For topping: Mix 3/4 cup powdered sugar, 1/2 teaspoon almond flavoring and the tablespoon of warm water together and drizzle on top and sides of the cake.
Nutrition Facts : Calories 486.2, Fat 31.4, SaturatedFat 7.2, Cholesterol 44, Sodium 527.2, Carbohydrate 48.4, Fiber 1.2, Sugar 30.6, Protein 4.5
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