Jana Rasband
2 1/2 c. sugar
1 c. + 2 T. unsalted butter
3 t. almond extract
6 eggs
1 c. sour cream
1/4 c. water
1/4 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 c. flour
2 c. cranberries (fresh or frozen)
Glaze:
2 T. water
1 1/2 c. powdered sugar
Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add baking powder, baking soda and salt, mix. Add flour and mix well. Fold in cranberries (rinse first to make sure there aren't twigs or bad berries in the bunch). Butter/flour a bundt pan. Pour the batter into the buttered pan and bake at 325 for 1 hour or more. Test with a toothpick. Rest for a few minutes in the pan before inverting and cooling on rack. When barely warm, drizzle with glaze.
My notes: I forgot about using unsalted butter until typing this up! It didn't seem to make a difference?? Also, I used low-fat/fat-free sourcream and I think mine might not have been quite as moist as Jana's. I was surprised by how many bad berries are mixed into the fresh ones, so definitely pick through them. And... for the glaze, I mixed a little almond extract into my 2 Tbsp. water.
Mike who doesn't really like cranberries even liked this. They just provide a little zip. And, the almond flavor is my favorite part.
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