Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Cranberry Bundt Cake
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- #43720
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3/4 cup butter or margarine, softened
1 1/2 cup sugar
3 eggs
1 1/2 teaspoon almond extract
3 cups flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup (12 ounce size) sour cream
1 can (16 ounce size) whole-berry cranberry sauce
1/2 cup pecans, finely chopped
ICING
3/4 cup powdered sugar
4 1/2 teaspoons water
1/2 teaspoon almond extract
directions
In a large mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in extract.
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition.
Spoon a third of the batter into a greased and floured 10" fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans.
Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Combine ingredients for icing; mix until smooth; drizzle over warm cake.
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Nutritional data has not been calculated yet.
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