Cranberry Ripple Cake Recipe

Name: Cranberry Ripple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 c. flour; 1 tsp. baking powder; 1 tsp. soda; 1/2 c. margarine; 1 c. sugar; 1/2 tsp. almond extract; 2 eggs; 1 (8 oz.) carton dairy sour cream; 1 (8 oz.) can whole cranberry sauce; 1/2 c. chopped nuts

Servings: persons

1
Grease and flour a 10-inch tube pan.
2
Stir together flour, baking powder, soda and 1/4 teaspoon salt.
3
In large bowl beat margarine, sugar, eggs and extract.
4
Add flour and sour cream alternately to beaten mixture, beating at low speed until smooth. Spread half batter into pan.
5
Spoon 1/2 cup cranberry sauce over batter.
6
Spoon remaining batter over sauce, spreading out as much as possible.
7
Dot with remaining cranberry sauce.
8
Sprinkle pecans on top.
9
Bake at 350u00b0 for 40 to 50 minutes or until done.
10
Cool in pan 10 minutes.
11
Remove and cool on rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. flour, 1 tsp. baking powder, 1 tsp. soda, 1/2 c. margarine, and more.

Yes, Cranberry Ripple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Ripple Cake

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