Cranberry Bundt Cake

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 3 large eggs
• 1-1/2 teaspoons almond extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1-1/2 cups sour cream
• 1 can (14 ounces) whole-berry cranberry sauce
• 1/2 cup finely chopped pecans
• 3/4 cup confectioners' sugar
• 4-1/2 teaspoons water
• 1/2 teaspoon almond extract

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
2. Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
3. Bake at 350u0b0 for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.

butter, sugar, eggs, almond, allpurpose, baking powder, baking soda, salt, sour cream, wholeberry, pecans, sugar, water, almond

Taken from www.tasteofhome.com/recipes/cranberry-bundt-cake/ (may not work)