Meg Ryan's Cranberry-Almond Bread
Makes 12 servings2-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups granulated sugar
1/2 cup (1 stick) butter, at room temperature
1 Tbsp almond extract
1 (16-oz) can whole berry cranberry sauce
3/4 cup sour cream
DirectionsHeat oven to 350ºF. Grease and flour a 12-cup 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 and smooth top.
Bake 1 hour 10 minutes, or until cake is nicely browned on top and beginning to pull away from sides of pan. Let cool 10 minutes, 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.
For fresh cranberries, you might like:
Banana Cranberry Bread
Cranberry Walnut Bread
Texas Cranberry Jalapeño Bread