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1/2 c Butter
1 c Sugar
1 ts Baking powder
2 c Flour
1/2 c Chopped pecans
1 ts Baking soda
1/2 ts Salt
1/2 pt Sour cream
1 ts Almond flavoring
17 oz Can whole cranberry sauce
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.