Cranberry Bundt Cake Recipe

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Cranberry Bundt Cake Recipe
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  1. 3/4 cup butter, softened
  2. 1-1/2 cups sugar
  3. 3 Eggland's Best Eggs
  4. 1-1/2 teaspoons almond extract
  5. 3 cups all-purpose flour
  6. 1-1/2 teaspoons baking powder
  7. 1-1/2 teaspoons baking soda
  8. 1/2 teaspoon salt
  9. 1-1/2 cups (12 ounces) sour cream
  10. 1 can (14 ounces) whole-berry cranberry sauce
  11. 1/2 cup finely chopped pecans
  1. 3/4 cup confectioners' sugar
  2. 4-1/2 teaspoons water
  3. 1/2 teaspoon almond extract
  1. 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.
  2. 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.
  3. Bake at 350° for 65-70 minutes or until a toothpick inserted near 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. Yield: 12-16 servings.
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