Cranberry Sauce Bundt Cake

I love cranberry sauce with turkey.  Lately I have made the sauce from fresh berries, which cannot be compared to the canned.  Although the number of people at the holiday dinners has grown each year, we still manage to have leftovers, and I am then busy looking for recipes to find a new way of serving the leftovers.  I am sure there are many of you facing similar challenges and you might find this recipe helpful.

I adapted this recipe which I found on the internet on Food.com   

Ingredients

3/4 cup butter, softened

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons almond extract

3 cups all purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1  1/2 teaspoon salt

1 1/2 cups sour cream

2 cups cranberry sauce

Directions

Preheat oven to 350 degrees

In a large mixing bowl cream together butter and sugar

Add eggs, one at a time, beating well after each addition

Stir in extract

Combine flour, baking powder, baking soda and salt

Add to the creamed mixture alternately with the sour cream, beating well after each addition

Spoon one-third of the batter into a greased and floured 10 inch Bundt pan

 Top the cake batter with one-third of the cranberry sauce

Repeat layers two times

Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the centre comes out clean

Cool for 10 minutes before removing cake from pan onto a wire rack