Cranberry-Almond Cake

This eye-catching cranberry-almond cake is a divine way to use up leftover cranberry sauce.

This beautiful cake makes a gorgeous centerpiece on a dessert buffet. Simple to make, its a tasty way to reuse leftover cranberry sauce. Don’t worry if you have less than two cups, this cake will still turns out delicious if you only have a cup, or less, of sauce.

Cranberry-Almond Cake

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

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Servings

1 Servings

1x2x3x

Ingredients

• Cake:
• 1/2 cup butter or margarine
• 1 cup of sugar
• 2  eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup dairy or non-dairy sour cream
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 1 16-ounce can whole berry cranberry sauce, or 1 to 2 cups of leftover cranberry sauce, depending on how much you have
• 3/4 cup powdered sugar
• 1 tablespoon warm water
• 1/2 teaspoon almond extract

Instructions

• Cake:
• Preheat oven to 350 degrees F.Combine the dry ingredients in a bowl, set aside. 
•  In a large bowl, cream butter or margarine and sugar. Add the eggs, one at a time.
• Alternately, add the dry ingredients and sour cream, ending with the dry ingredeints. Mix in the almond extract.
• Grease a bunt or tube pan. Pour 1/3 of the batter in the bottom of the pan, swirl 1/3 of the cranberry sauce on top of the batter. Add another layer of batter and more cranberry sauce. Add remaining batter; swirl the remaining cranberry sauce on top.
• Bake for 45-50 minutes, or until the cake is golden and an inserted cake tester comes out dry.
• Topping:
• While the cake bakes, mix together the topping ingredients in a small bowl. When the cake is cool, remove from the pan and drizzle the topping over it.