Cranberry Sauce Bundt Cake - cooking recipe

Ingredients

Cake
3/4 cup butter (softened)
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sour cream (12 oz container)
1 (16 ounce) can whole berry cranberry sauce
1/2 cup pecans (finely chopped)
Icing
3/4 cup confectioners' sugar
4 1/2 teaspoons water
1/2 teaspoon almond extract

Preparation

Preheat oven to 350 degrees.
In a large mixing bowl, cream together butter and sugar.
Add eggs, one at a time, beating well after each addition.
Stir in extract.
Combine flour, baking powder, baking soda, and salt.
Add to the creamed mixture alternately with the sour cream, beating well after each addition.
Spoon one-third of the batter into a greased and floured 10-inch Bundt pan.
In a small bowl, pour out whole berry cranberry sauce and stir ingredients together as in the can they are separated.
Top the cake mixture with one-third of the cranberry sauce (make sure not to bring it to the sides as it is difficult to remove from the pan).
Repeat layers two times.
Sprinkle top with finely chopped pecans.
Bake at 350 degrees for 65-70 minutes or until toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing cake from pan onto a wire rack.
Cool completely then place on cake plate.
Combine icing ingredients until smooth.
Drizzle icing over cake.
Let set before serving.