Meg Ryan's Cranberry Almond Bread

MEG RYAN'S CRANBERRY ALMOND BREAD

2&1/2 c all-purpose flour 1&1/2 tsp baking powder 1&1/2 tsp baking soda 1/2 tsp salt 1&1/4 c granulated sugar 1/2 c (1 stick) butter, at room temperature 3 eggs 1 tbsp almond extract 1 (16 oz) can whole cranberry sauce 3/4 c sour cream

Heat oven to 350 F. Grease and flour a 12-c Bundt pan.

In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix. In a large bowl with an electric mixer, gradually beat sugar into butter. Add eggs 1 at a time, beating well after each addition. Blend in almond extract.

Stir together cranberry sauce and sour cream. In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick. Turn into Bundt pan; smooth top.

Bake 1 hr 10 min, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 min, then run a dull knife around inside and outer edges of pan to loosen. Unmold onto a wire rack and allow to cool completely before slicing.

Serves 12.


 * Drizzle with your choice of icing if you would like.

What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog...... Dwight D. Eisenhower

Contributed by:

 * Catsrecipes Y-Group