1 cup sugar
1 cup sour cream
2 eggs, beaten
2 cups flour
2 teaspoon baking powder
1 cup Brandied Cranberry Sauce (recipe to follow)
Addition Brandied Cranberry Sauce (optional)
Cool Whip Whipped Topping (optional)
Blend butter and sugar. Add sour cream and eggs and mix well. In separate bowl, mix together the flour and baking powder. Stir into batter. Spread half the batter in the bottom of a greased 9-inch bundt pan. Top with 1 cup Brandied Cranberry Sauce. Top With remaining batter.
Run a knife though the batter to swirl it . Bake at 350 degrees for 40 to 45 minutes or until cake tester comes out clean. Cool for 10 minutes then remove from pan and cool completely. To serve, top with more Brandied Cranberry Sauce and Cool Whip Whipped Topping.
Brandied Cranberry Sauce
Place 4 cups fresh or frozen cranberries in a 9 x 13-inch baking dish. Sprinkle evenly with 2 cups sugar. Cover and bake at 300 degrees for 1 hour. Remove from oven. Stir carefully, then stir in 1/3 cup brandy or orange juice. Pour into jars or serving dishes. Store in refrigerator.
Makes about 3 cups.