- 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
- 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.