This cake can be made with numerous different fillings. I've tried it with Whole Cranberry Sauce (which is absolutely delicious), fig preserves, peach jam, date & nut filling and homemade strawberry jam. Experiment with your favorite jam, but make sure you try the Cranberry Sauce, it is delicious. |
* 2 eggs * 1 c. sugar * 1 stick melted butter * 1 c. sour cream * 1 tsp. Almond Extract Beat until fluffy. |
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Add * 2 c. flour * 1 1/2 tsp salt * 1 tsp Baking Soda |
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Spray or grease a bundt pan, preheat oven to 350F Open a can of Whole Berry cranberry Sauce & cut into thin layers, or use about 1 1/2 c. of your favorite filling. |
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Spoon your filling (whatever you choose, in this photo I am using home-canned Fig Preserves. Put a layer of batter, a layer of filling, a layer of batter, a layer of filling, repeat. Make sure the last layer is batter. |
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Bake at 350 F for about 30 minutes, or until golden brown. Place on a cooling rack for 5 minutes. Then place a plate over the top of the pan (careful, it will still be hot!) and invert. Allow it to rest on the plate for a few minutes. |
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In a small bowl combine * 1 1/2 c. Confectioners Sugar * 1 tsp Almond Extract * 2-4 T. Hot Water Mix to create a nice glaze and then add 1/2 chopped walnuts. Pour over the top of the cake. |
Liss Notes on Variations:
For variety you can make a date filling using
Recipes- MYO
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