NOTE Fill pans 2/3 full or you're gonna have a bad time! This recipe is for a double batch. One to keep, and one to maybe give away, but let's be real, nobody's going to give the second one away. You can freeze it, though!!
This recipe has been handed down in our family for four generations, but it isn't a secret! :) It's usually only made on special occassions during the winter. My mom only makes it on Christmas, for example.
- 2 sticks butter
- 4 large eggs
- 2 tsp baking powder
- 2 tsp baking soda
- 4 c flour
- 1 tsp salt
- 1 pint sour cream
- 2 tsp almond extract
- 14 oz. can jellied cranberry sauce
- 1 c chopped nuts of choice, we recommend toasted sliced almonds
- Preheat the oven to 350 F
- Cream butter and add sugar gradually, then add eggs one at a time with the mixer on medium speed. Reduce mixer speed when adding eggs.
- Sift dry ingredients
- Alternate all sifted dry ingredients with sour cream, ending with dry ingredients
- Add almond extract
- Grease 8" tube pan OR two standard loaf pans, adding a layer of batter, then swirl some cranberry sauce, add more batter, swirl remaining sauce, end with batter
- Bake at 350 for 55 minutes, or until a toothpick in the middle comes away clean
- Remove from pan after cooling for 5 minutes
- 1 1/3 c confectioner's sugar
- 2 tbs warm water
- 1 tsp almond extract
Mix above together, spread over top of cake and let topping run over sides. Sprinkle with toasted chopped nuts.
Happy birthday Amara!!! I hope it's wonderful!!! :D