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Cranberry Swirl Cake

Serves: 10
Total Calories: 354

Ingredients

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon almond or vanilla extract
1 (7-ounce) can whole cranberry sauce
1/2 cup chopped nuts
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Topping:
3/4 cup powdered sugar
1 tablespoon warm water
1/2 teaspoon almond or vanilla extract

Directions:

Preheat oven to 350°. Sift together dry ingredients; set aside. In a large bowl, cream margarine; add sugar gradually. Add unbeaten eggs, one at a time, with mixer at medium speed. Reduce mixer speed and alternately add dry ingredients and sour cream, ending with dry ingredients. Add flavoring.

Grease an 8-inch tube pan. Put 1/3 of batter in bottom of pan; swirl 1/3 of the whole cranberry sauce into pan. Add another layer of batter and more cranberry sauce. Add remaining batter; swirl the remaining cranberry sauce on top. Sprinkle nuts on top. Bake for 55 minutes.

Topping:
While cake bakes, mix together Topping ingredients in small bowl; set aside. Let cake cool in pan for 10 minutes. Remove carefully cake from pan and drizzle Topping over it.


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Nutritional Facts:

Serves: 10
Total Calories: 354
Calories from Fat: 105

This Cranberry Swirl Cake recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


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