Ingredients
3/4 cup butter, softened1-1/2 cups sugar3 large eggs1-1/2 teaspoons almond extract3 cups all-purpose flour1-1/2 teaspoons baking powder1-1/2 teaspoons baking soda1/2 teaspoon salt1-1/2 cups sour cream1 can (14 ounces) whole-berry cranberry sauce1/2 cup finely chopped pecansICING:3/4 cup confectioners’ sugar4-1/2 teaspoons water1/2 teaspoon almond extract
Preparation
In a large bowl, cream butter and sugar until light and fluffy. 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° for 65-70 minutes or until a toothpick inserted in 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.
