1/2 c Walnuts; finely chopped
3 c Bisquick baking mix
3/4 c Sugar
1/4 c Vegetable oil
2 Eggs
1 1/2 ts Almond extract
1 Container plain yogurt or
-sour cream
1 cn (16 0z.) whole berry
-cranberry sauce
-GLAZE-
1 c Powdered sugar
2 tb Water
1/4 ts Almond extract
Heat oven to 350.
Grease generously 12-cup bundt cake pan; sprinkle with nuts.
Mix baking mix and sugar; add oil, eggs, extract and yogurt. Beat on high
speed 2 minutes. Stir cranberry sauce; fold sauce into batter. Pour into
pan.
Bake about 50 minutes or until toothpick inserted in center comes out
clean. Cool 15 minutes; remove from pan. Top with Glaze.
Glaze: Mix together powdered sugar, water and extract.
High Altitude Directions: Heat oven to 375. Decrease baking mix to 2 2/3
cups and sugar to 1/2 cup. Increase eggs to 3. Stir 2/3 cups flour into
baking mix. Bake about 45 minutes.
Yields
16 Servings