Cranberry Ice Cream Swirl Cake Recipes

CRANBERRY SWIRL COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
• Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
• Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
• Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
• To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.

CRANBERRY SWIRL CAKE

Steps:

• 1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at atime, beating well after each addition.
• 2. Combine flour, baking powder, and soda in a medium bowl, stir well. Add flour mixture to the creamed mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix after each addition. Stir in almond extract.
• 3. Pour half of the batter into a greased and floured 12 cup Budt or 10 inch tube pan. Spoon half of the cranberry sauce over the batter. Repeat layers, using remaining batter and cranberry sauce. Sprinkle with chopped pecans.
• 4. Bake at 350 degrees for 50-60 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan and let cool completely on a wire rack. Drizzle with glaze.
• 5. Glaze: Combine powdered sugar, water, and almond extract in a small bowl, stirring until smooth.

CRANBERRY SWIRL CAKE

Steps:

• Preheat oven to 350 degrees. Cream margarine and add sugar gradualy. Add unbeaten eggs, one at a time, and mix. Sift the baking powder, soda, flour and salt together and add to mixture, alternating with sour cream, and ending with dry ingredients. Stir in almond flavoring. Grease an 8-inch bundt pan. Pour a layer of the batter in the pan, then swirl in some of the cranberry sauce. Add the remaining batter and the rest of the cranberry sauce. Sprinkle with chopped pecans and bake for 55 minutes. Cool for 10 minutes in pan and then turn out onto a wire rack. Drizzle with topping.
• For topping: Mix 3/4 cup powdered sugar, 1/2 teaspoon almond flavoring and the tablespoon of warm water together and drizzle on top and sides of the cake.