Swirling Cranberry Coffee Cake

• 12 cup margarine
• 1 cup sugar
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 teaspoon salt
• 2 cups all-purpose flour
• 12 pint sour cream
• 1 teaspoon almond flavoring
• 8 ounces whole berry cranberry sauce
• 12 cup walnuts, chopped
• icing
• 34 cup confectioners' sugar
• 12 teaspoon almond flavoring

1. Grease 8-inch Bundt pan.
2. Cream margarine and sugar.
3. Add eggs.
4. Combine dry ingredients & add to creamed mixture alternately with sour cream and add flavoring.
5. Put a layer of batter in the bottom of the pan, then scatter a layer of 1/3 of the cranberries; swirl with a knife.
6. Repeat layers of batter, then cranberries, swirling each layer with a knife.
7. Sprinkle rest of the cranberries on top, swirl, and cover with nuts.
8. Bake 50 to 55 minutes at 350 degrees F.
9. Cool for 5 minutes before removing from the pan.
10. Icing - add a little warm water so the icing will drizzle from spoon.
11. Pour over warm cake.

margarine, sugar, eggs, baking powder, baking soda, salt, flour, sour cream, almond flavoring, cranberry sauce, walnuts, icing, confectioners, almond flavoring

Taken from www.food.com/recipe/swirling-cranberry-coffee-cake-259996 (may not work)