1/2 c Butter 1 ts Baking soda
1 c Sugar 1/2 ts Salt
2 Eggs 1/2 pt Sour cream
1 ts Baking powder 1 ts Almond flavoring
2 c Flour 17 oz Can whole cranberry sauce
1/2 c Chopped pecans
Cream butter; add sugar gradually; add eggs one at a time; add dry
ingredients alternately with sour cream, ending with sour cream. Add
almond flavoring. Grease and flour tube pan. Put layer of batter and
layer of 1/2 can cranberry sauce. Add remaining batter and spread
remaining 1/2 can cranberry sauce. Sprinkle with 1/2 cup chopped
pecans. Bake in a 350 degree oven 55 minutes. Cool completely.
Topping: 3/4 cup confectioners sugar 2 tb. water 1/2 ts. almond
flavoring
Drizzle onto cake, top and sides. This is a moist coffeecake and
will keep a long time; also freezes well. Randy Rigg
Yields
3 servings