Ingredients Cake Mixture

1/2 cup butter

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

8 ounces of sour cream

1 teaspoon almond extract

One 16-ounce can of WHOLE berry cranberry sauce

3/4 cup chopped pecans

Glaze

3/4 cup powdered sugar

1/2 teaspoon almond extract

1 to 2 Tablespoons warm water

Grease and flour 9 x 13 inch pan. Preheat oven to 350 degrees.

Cream butter and sugar until fluffy. Add eggs one at a time. In separate bowl combine flour, baking soda, baking powder and salt. Alternately add flour and sour cream to butter and sugar. Add almond extract. Spread 1/2 of mixture in pan (will be very thin). Spread 1/2 can of WHOLE berry cranberry sauce over the batter. Add remaining batter and top with remaining cranberry sauce. Sprinkle with pecans and bake 40 to 45 minutes. Cool 20 minutes before adding glaze.

• Riverside Retreat
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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