Cranberry Ripple Cake - cooking recipe

Ingredients

2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 c. butter or oleo
1 c. sugar
1/2 tsp. almond extract
2 eggs
1 (8 oz.) carton sour cream
1 (8 oz.) can whole cranberry sauce
1/2 c. chopped pecans

Preparation

Stir together flour, baking powder, soda and 1/2 teaspoon salt in a large bowl; beat butter 30 seconds.
Add sugar and extract; beat until fluffy.
Add eggs; beat well.
Add flour mixture and sour cream.
Add to cream mixture, beating after each addition until smooth.
Spread half the batter in a greased and floured tube pan; spoon half cup cranberry sauce over batter.
Spoon remaining batter over sauce.
Top with rest of cranberry sauce. Sprinkle with pecans on top.
Bake 40 to 50 minutes.