*Cranberry Pecan Loaves*
Makes 4 mini loaves for gifts (5 3/4 by 3 inch mini loaf pans)
or two medium loaves (8 by 4 inch pans)

Tender and moist and filled with the flavours of cranberry and toasted nuts!

4 ounces (1/2 cup)  butter, softened
7 ounces caster sugar (1 cup)
2 large free range eggs
8.5 ounces plain flour (2 cups)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 ounces of sour cream (1 cup)
1 tsp almond extract
1 tsp vanilla extract
16 ounces of cranberry sauce (2 cups)
3.75 ounces toasted pecans, chopped coarsely

Almond Cream Glaze (see below)

Preheat the oven to 180*C/ 350*F/ gas mark 4.  Butter the loaf tins and line with parchment paper.  Butter again.

Cream the butter and sugar together in a large bowl,  until creamy.  Beat in the eggs one at a time.  Whisk together the flour, baking powder, soda and salt.  Add to the creamed mixture alternately with the sour cream, beginning and ending with the flour.  Stir in the extracts.

Spoon about 4 ounces of batter into each loaf pan.  (1/2 cup)  Top with 3 TBS of cranberry sauce, spreading lightly to the edges.  Sprinkle with 2 TBS of pecans.  Repeat the layers in each pan, using the rest of the batter, cranberry sauce and nuts.

Bake for 45 to 50 minutes, or until a toothpick inserted in the centre comes out clean.  Allow to cool in the pans on a wire rack for about 15 minutes before removing from the pans and cooling completely.  Drizzle the cooled cakes with the Almond Cream Glaze.  Allow to set before wrapping for gift giving.

*Almond cream Glaze*

6 ounces of icing sugar (3/4 cup)
2 TBS whipping cream
1/2 tsp almond extract.

Whisk all the ingredients together until smooth and drizzable, adding more cream if necessary.