Sunday, May 3, 2009


It rained most of today ... tried out some new recipes .... this is a KEEPER! Nice and most and easy to put together.

1/2 cup margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teas. baking powder
1 teas. baking soda
1/2 teas. salt
8-oz container sour cream
1 teas. almond extract
1/2 teas. vanilla extract
16-oz can whole-berry cranberry sauce
1/2 chopped nuts (opt)

Cream sugar and margarine together, add eggs and set aside. Mix together flour, baking soda & powder and salt in a large bowl. Add flour mixture to margarine mixture alternating with sour cream. Add extracts - mix well. Pour half of batter into greased tube pan, add half of cranberry sauce and swirl with knife (like making marble cake). Top with the rest of the batter and top with other half of the cranberry sauce and squirl the top layer of cranberry sauce into the top layer of batter. Sprinkle with nuts. Bake at 350 degrees for 50 minutes, cool for 5 minutes, remove to rack and drizzle with topping.

3/4 cup powdered sugar
1/2 teas. almond extract
1 to 3 tablespoons warm water

Combine sugar and extract; add water 1 tablespoon at a time until drizzling consistancy.

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