Classic Cranberry Tea Cake Recipe
Ingredients
| Butter margarine | 3/4 Cup (16 tbs), softened | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Eggs | 3 | |
| Almond extract | 2 1/2 Teaspoon | |
| All purpose flour | 3 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Sour cream | 1 1/2 Cup (16 tbs) | |
| Whole berry cranberry sauce | 3/4 Cup (16 tbs), canned |
Directions
Thoroughly grease and flour 12-cup fluted bundt cake pan.
With an electric mixer, beat margarine.
Gradually add sugar and beat until fluffy.
Add eggs, one at a time, beating well after each addition.
Add extract.
Sift dry ingredients together and add alternately with the sour cream.
Fold in cranberries.
Pour into prepared pan and bake on broiling trivet on LOW MIX 35 to 45 minutes or until wooden pick inserted in center comes out clean.
Allow to cool on counter 30 minutes.
Turn out onto plate and allow finishing cooling before glazing
With an electric mixer, beat margarine.
Gradually add sugar and beat until fluffy.
Add eggs, one at a time, beating well after each addition.
Add extract.
Sift dry ingredients together and add alternately with the sour cream.
Fold in cranberries.
Pour into prepared pan and bake on broiling trivet on LOW MIX 35 to 45 minutes or until wooden pick inserted in center comes out clean.
Allow to cool on counter 30 minutes.
Turn out onto plate and allow finishing cooling before glazing
Chef
