A delicious, rich treat for Christmas brunch


Moist cake features cranberries, nuts

December 22, 2004|By Julie Rothman | Julie Rothman,SUN STAFF

Theresa O'Hara of Baltimore wanted a recipe for a Cranberry Cake that she used to make. It was baked in a bundt pan and drizzled with a thin icing.

Alice Flumbaum from Joppa sent in a recipe her daughter, Rebecca Lowery, makes called a Cape Cod Cranberry-Nut Cake. She says the rich, moist cake has been a standard part of her family's Christmas brunch for many years.

The cake has a wonderful delicate flavor and texture and the cranberry swirl adds a lovely holiday touch. It would be a hit any time of year but it does seem like a natural for Christmas morning.

Cape Cod Cranberry-Nut Cake

Makes 16 servings

1 stick margarine or butter ( 1/2 cup)

1 cup sugar

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

2 cups all-purpose flour

1/2 teaspoon salt

1 cup sour cream

1 teaspoon almond extract

1 cup chopped walnuts (divided use)

one 16-ounce can whole-berry cranberry sauce


3/4 cup confectioners' sugar

1 tablespoon warm water

1/2 teaspoon almond extract

Cream margarine or butter and sugar gradually. Add unbeaten eggs 1 at a time. Mix baking powder, soda, flour and salt. Add to egg mixture alternately with the sour cream. Add extract and 1/2 cup walnuts.

Grease and flour well bundt cake pan. Put a layer of batter in the bottom of the pan. Add 1/2 can of cranberry sauce and spread evenly over batter. Add remaining batter, then spread remaining cranberry sauce on top of the batter layer. Sprinkle with remaining 1/2 cup walnuts.

Bake in a 350-degree oven for 55 minutes. Remove from pan after cooling for 5 minutes.

To make icing, mix sugar, water and almond extract. Remove cake from pan and drizzle icing over top of cake and let it run down sides.

Per serving: 310 calories; 4 grams protein; 14 grams fat; 4 grams saturated fat; 42 grams carbohydrate; 1 gram fiber; 33 milligrams cholesterol; 271 milligrams sodium

Recipe requests

Charlotte Whitenight of Baltimore is looking for a recipe for Sour-Cream Belgian Waffles like the one that came in the recipe/instruction booklet with her waffle maker by Vitantonio.

Joan Wellein of Baltimore would like to have a recipe for Bohemian Rye Rolls like the ones she enjoyed for years from a Highlandtown bakery.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Names must accompany recipes for them to be published. Letters may be edited for clarity.

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