CRANBERRY COMFORT CAKE
1 Cup softened butter(no substitutes)
3 Cups sugar
1 tsp. vanilla
1 tsp. salt
1 cup sour cream (commercial)
3 cups flour
1 cup halved fresh or frozen cranberries
1 cup raisins(golden or brown)
1 cup chopped walnuts (or pecans)
3/4 cup sugar
1 cup orange juice
1 T. lemon juice
1/2 cup Southern Comfort
Mix all ingredients except the sugar, orange juice, lemon juice and southern comfort in a bowl in order given (alternate flour and sour cream.
Bake in a greased angel tin or bundt pan (I use butter flavored veg. spray) in 350 degree oven for 60 - 70 minutes or until inserted toothpick comes out dry.
Cool 5 minutes, remove from pan and immediately turn right side up again.
With a thin skewer poke some holes in the top. While still hot, pour the following drench over.
Bring the sugar, orange joice and lemon juice to a boil while cake is baking and boil a few minutes.
Remove from heat and add Southern Comfort (brandy will work also)
Pour over hot cake.
Cool completely and then wrap tightly with plastic wrap and foil.
This may be stored at room temp. and tastes best after being allowed to saturate thoroughly for a few days. It will keep indefinitely in a cool place but doesn't require refrigeration.
Pairs Well With
This is an easy recipe to mix by hand -saves cleanup!