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Cranberry Tea Cake

2 cups cranberries (said fresh, I use frozen)
12 cup brown sugar
12 cup almonds, finely chopped
2 teaspoons cinnamon
14 teaspoon nutmeg
12 cup butter
1 cup sugar
1 teaspoon vanilla
12 pint sour cream
2 eggs, beaten
2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt


Coarsely chop cranberries. Combine cranberries with brown sugar, almonds, cinnamon and nutmeg; set to the side. Cream butter and sugar. Add vanilla, sour cream, and eggs; mix thoroughly. Sift together flour, baking soda, baking powder, and salt. Stir into egg mixture just until moistened. Pour 1/2 of batter into greased Bundt pan or 8" round cake pan. Spread 1/2 of cranberry mixture over the top. Repeat with remaining batter and cranberries. Bake 50-60 min at 350. Remove from pan and cool on rack. Dust with powdered sugar.

Source: www.food.com