This started with Jana (once again the best baker this side of the mississippi) and I copied it off Hilary's blog. It really is delicious and the tart cranberries are an awesome little surprise.
2 1/2 cupsugar
1 cup plus 2 Tbsp unsalted butter
3 tsp almond extract
6 eggs
1 cup sour cream
1/4 cup water
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 cups flour
2 cups cranberries (fresh or frozen)
GLAZE:
2 Tbsp water
1 1/2 cup powdered sugar
Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add baking powder, bading soda and salt, mix. dd flour and mix well. Fold in cranberries (rinse first to make sure there aren't twigs or bad berries in the bunch). Butter/flour a bundt pan. Pour the batter into the buttered pan and bake at 325 for 1 hour or more. Test with a toothpick. Fest for a few minutes in the pan before invertin and cooling on a rack. When barely warm, drizzle with glaze.
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