1988 CRANBERRY COFFEE CAKE
(Julie Bennett of Carver, Mass.)

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla
16-oz. can whole berry cranberry sauce
1/2 cup chopped nuts

Frosting:
3/4 cup confectioners' sugar
2 1/2 tablespoons cranberry liqueur

Cream together butter and sugar. Add eggs. Beat well. Sift together dry ingredients and add to creamed mixture. Add sour cream and vanilla and beat well. Put half the batter into greased 10-inch tube pan. Cover with half-can of sauce mixed with 1/4 cup nuts. Add remaining batter. Cover with remaining sauce mixed with nuts. Bake 1 hour at 350 degrees or until done. Cool and drizzle with frosting.

- From the Cranberry Connection