• 1/2 cup butter softened –
• 1 cup sugar –
• 1/2 teaspoon Almond extract –
• 2 eggs –
• 1 can whole berry cranberry sauce –
• 1 1/2 cups chopped pecans (optional) –
• 2 cups flour –
• 1 teaspoon baking powder –
• 1 teaspoon baking soda –
• 1 cup buttermilk (can use powdered buttermilk mixed according to directions) –
• Glaze –
• 3/4 cup powdered sugar –
• 1 tablespoon water –
• In one bowl mix butter and sugar.
• Add eggs one at a time.
• Add almond extract and mix well.
• In another bowl, mix together flour, baking powder and baking soda.
• Stir small amounts at a time of flour mixture and buttermilk into butter/sugar mix.Mix well.
• Use cooking spray oil to coat a 10 inch tube pan (Bundt Pan.)
• Add half the batter, then evenly spread half the cranberry sauce and optional pecans. Top with other remaining batter and cranberry sauce
• Bake 350 degrees 45 minutes. Ovens vary so check with toothpick to see if done. Allow to rest and cool before removing from the pan.
• Prepare glaze while baking.
• Allow 30 minutes to cool after removing from pan before drizzling glaze on the cake.
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