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Cranberry Bundt Cake
SUBMITTED BY:
Lucile Cline
"Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. --Lucile Cline, Wichita, Kansas"
RECIPE RATING:
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PREP TIME
15 Min
COOK TIME
1 Hr 5 Min
READY IN
1 Hr 20 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
3/4 cup butter or margarine, softened
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream
1 (16 ounce) can whole berry cranberry sauce
1/2 cup finely chopped pecans
ICING:
3/4 cup confectioners' sugar
4 1/2 teaspoons water
1/2 teaspoon almond extract
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DIRECTIONS
In a large mixing bowl, cream butter and sugar. 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 degrees F 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.
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REVIEWS
Reviewed on Oct. 30, 2006 by WYOCAT
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Full Review
WYOCAT
Oct. 30, 2006
This was just OK and I probably won't make it again. The texture of the cake was not appealing to me and the cranberry sauce sank to the bottom of the pan (came out on top of the cake when done, that is, when it came out of the pan). Thus, the best part of the cake is only the top.
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5 users found this review helpful
This was just OK and I probably won't make it again. The texture of the cake was not...
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