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Church Hill Inn of Door County
"A
tasty treat fit for serving with tea, coffee or even a bloody mary." Serving Size : 10
Preparation Time 0:20 Start to Finish Time
Amount
Measure
Ingredient -- Preparation Method --------
------------ -------------------------------- 1 cup Granulated Sugar 2 cups All-Purpose Flour 1/2 tsp Salt 1 cup Sour Cream 1/2 cup Butter 2 eggs
1 tsp Baking Soda 8 Ounces Cranberry Sauce, Whole Berry Variety 1/2 Cup Cranberries, Fresh is best, Thaw if Frozen 1 tsp Vanilla Extract 1/2 Cup Mixed Nuts ---------- 1/2 Cup Confectioner's Sugar 1 Tbsp Cream 1/4 tsp Almond Extract Grease and flour a cake or tube pan and set aside. In a large bowl cream together the sugar and butter. Add the eggs one at a time, blending well after each egg is added. In a separate bowl, mix together all of the dry ingredients. Add the dry mix to the creamed mixture in two batches adding 1/2 cup of the sour cream each time, the last batch should be dry mix. Add the vanilla and fresh cranberries. Spread 3/4 of the batter into the greased cake pan and top with cranberry sauce. Cover the sauce with the remaining batter and sprinkle with nuts. Bake in a pre heated 350 degree oven for approximately one hour. In a medium bowl combine the confectioner's sugar, cream and almond extract. When the cake has cooled, top with icing, or alternatively, just dust with confectioners sugar. Food
Exchanges: 1 1/2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3
1/2 Fat; 2 1/2 Other Carbohydrates |
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