I am having to make this for a teacher appreciation brunch in the morning and thought I would share. It is great warm, cold and every way in between.
1 cup Margarine
1 cup Sugar
2 Eggs
1/2 tsp. Almond Extract
2 cups Self-rising flour
1 cup Sour Cream
1/2 cup slivered Almonds (optional)
8 oz. whole berry Cranberry Sauce (If I only have the jellied kind I use it instead)
Glaze:
1 cup powdered Sugar
2 TBS. Milk
1/2 tsp Vanilla (I use almond extract instead)
*If you only have All purpose flower on hand add 3 tsp baking powder and 1 tsp salt
Cream margarine; gradually add sugar and beat until fluffy. Add eggs, one at a time, beating well after each. Alternately add flour and sour cream. Pour batter into a greased 13X9 pan. Spoon cranberry sauce evenly over batter (spread slightly). Sprinkle almonds over the top. Bake at 350*, 30-40 minutes. When out of the oven combine glaze ingredients and stir until smooth; drizzle over cake.
