Post by chief_cook2 on Dec 25, 2002 18:02:17 GMT -6
1/2 c butter
1 c white sugar
2 eggs
1 t almond extract
2 c all-purpose flour
1 t baking powder
1 t baking soda
1/2 t salt
1 c sour cream
1 can whole cranberry sauce (8 oz)
Preheat oven to 350 degrees F. Grease and flour one 9 or 10 inch
tube pan. In a large bowl, cream together the butter and sugar
until light and fluffy. Beat in the eggs one at a time, then
stir in the almond extract. Combine the flour, baking powder,
baking soda, and salt; stir into the creamed mixture alternately
with the sour cream. Pour 1/3 of the batter into the prepared
tube pan. Swirl 1/2 of the cranberry sauce into the batter.
Repeat, ending with the batter on top. Bake 55 minutes in the
preheated oven, until golden brown. Makes 14 servings.
Nutritional information: 249 calories, 11 g fat, 3 g protein,
35 g carbohydrates, 55 mg cholesterol, 296 mg sodium, 1 g fiber.
1 c white sugar
2 eggs
1 t almond extract
2 c all-purpose flour
1 t baking powder
1 t baking soda
1/2 t salt
1 c sour cream
1 can whole cranberry sauce (8 oz)
Preheat oven to 350 degrees F. Grease and flour one 9 or 10 inch
tube pan. In a large bowl, cream together the butter and sugar
until light and fluffy. Beat in the eggs one at a time, then
stir in the almond extract. Combine the flour, baking powder,
baking soda, and salt; stir into the creamed mixture alternately
with the sour cream. Pour 1/3 of the batter into the prepared
tube pan. Swirl 1/2 of the cranberry sauce into the batter.
Repeat, ending with the batter on top. Bake 55 minutes in the
preheated oven, until golden brown. Makes 14 servings.
Nutritional information: 249 calories, 11 g fat, 3 g protein,
35 g carbohydrates, 55 mg cholesterol, 296 mg sodium, 1 g fiber.