Ingredients Jump to Instructions ↓

  1. 1/3 cup chopped walnuts

  2. 1/2 cup butter or margarine, softened

  3. 1 cup sugar

  4. 2 eggs

  5. 1 teaspoon almond extract

  6. 2 cups all-purpose flour

  7. 1 teaspoon baking powder

  8. 1/2 teaspoon baking soda

  9. 1/2 teaspoon salt

  10. 1 cup sour cream

  11. 1 (16 ounce) can whole berry cranberry sauce, divided GLAZE:

  12. 3/4 cup confectioners' sugar

  13. 2 tablespoons milk

  14. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Sprinkle walnuts into a greased 10-in. fluted tube pan. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Stir in almond extract. Combine the dry ingredients; add to creamed mixture alternately with sour cream. Spread half of the batter over walnuts. Top with half of the cranberry sauce. Repeat layers. Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine glaze ingredients until smooth; drizzle over cake. ');


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