Cranberry Swirl Cake

Serves: 10
Total Calories: 336
Prep time:
Cook time:
Total time:


2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 stick butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 teaspoon almond extract or vanilla extract
1 (7-ounce) can whole cranberry sauce
1/2 cup chopped nuts

3/4 cup powdered sugar
1 tablespoon warm water
1/2 teaspoon almond extract or vanilla extract


Preheat oven to 350°. Sift together dry ingredients; set aside. In a large bowl, cream butter; gradually add sugar. With mixer at medium speed, add unbeaten eggs, one at a time. Reduce mixer speed, and alternately add dry ingredients and sour cream, ending with dry ingredients. Add flavoring.

Grease an 8-inch tube pan. Put 1/3 of batter in bottom of pan; swirl 1/3 of the whole cranberry sauce into pan. Add another layer of batter and more cranberry sauce. Add remaining batter; swirl the remaining cranberry sauce on top. Sprinkle nuts on top. Bake for 55 minutes.

For Topping:
While cake bakes, mix together Topping ingredients in small bowl; set aside. Let cake cool in pan for 10 minutes. Remove cake carefully from pan, and drizzle Topping over it.

Nutritional Facts:

Serves: 10
Total Calories: 336
Calories from Fat: 89

This Cranberry Swirl Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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