) “Delicious Cranberry-Almond Pound Cake Recipe for Dessert

Well, hello there, folks! Today, I want to share with you one of my all-time favorite dessert recipes: the Cranberry-Almond Pound Cake. This moist and delicious cranberry almond pound cake is perfect for any occasion. Whether you are looking for a dessert to bring to a holiday party or just craving something sweet, this recipe is sure to satisfy your taste buds.

As a chef specializing in British cuisine, I can assure you that this cake is both easy and fun to make. It’s perfect even if you’re not an experienced baker – it’s one of those recipes that really takes no time at all. Its simplicity lies in the fact that it requires basic ingredients such as flour, sugar, eggs, butter, baking powder, salt and almond paste.

So why don’t we get started on this cranberry almond bundt cake? Trust me; it will be worth your while!

Why You’ll Love This Recipe

Cranberry-Almond Pound Cake
Cranberry-Almond Pound Cake

Ladies and gents, let me tell you why this Cranberry-Almond Pound Cake Recipe is worth your time and taste buds! Just imagine biting into a slice of moist, delicious Cranberry-Almond goodness. The blend of sour cream, plain yogurt, and butter in the batter creates a luxurious texture that just melts in your mouth.

Oh, but it doesn’t stop there. This recipe calls for not one, but two types of cranberries – dried and fresh. The tartness of the cranberries cuts through the sweetness of the cake to create a perfectly balanced flavor profile. And let’s not forget about the almond paste, which adds a subtle nutty sweetness – it’s like heaven in your mouth!

This Cranberry-Almond Pound Cake Recipe is perfect for any occasion. It’s a great dessert to serve for Christmas or Thanksgiving dinner. But really, do you even need an occasion to indulge in a slice of this heavenly cake? I didn’t think so.

Not only is this recipe easy to follow, but it also allows for substitutions and variations to suit your taste preferences. And if you’re feeling fancy, you can even make it into a stunning Bundt cake! Trust me; this recipe will become your go-to for any dessert emergency.

So what are you waiting for? Head to the kitchen, gather up those ingredients, and get ready to experience the magic of Cranberry-Almond Pound Cake. Your taste buds will thank you for it!

Ingredient List

 A perfect slice of holiday goodness.
A perfect slice of holiday goodness.

Ingredients 1:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 4 ounces almond paste, broken into small pieces
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon almond extract
  • 3/4 cup sour cream or plain yogurt

Ingredients 2:

  • 1/4 cup water
  • 1/4 cup amaretto or 4 teaspoons almond extract mixed with 4 teaspoons water
  • 2 cups fresh or frozen cranberries, coarsely chopped (divided)
  • 1/4 cup + 2 tablespoons unsalted butter, softened (divided)
  • 3/4 cup sugar
  • zest of 1 orange (optional)
  • 3 eggs, room temperature and divided
  • 3 cups cake flour or all-purpose flour sifted with 3 teaspoons baking powder and 1 1/4 teaspoons salt
  • For Cranberry-Almond Bundt Cake Recipe
    • Substitute one-third of the flour with almond flour (ground almonds); add a handful of white chocolate chips to the batter.*

This recipe requires two sets of ingredients which will be mixed and combined in a particular order. Be sure to measure everything out beforehand and follow the instructions carefully.

The Recipe How-To

 A twist on the classic pound cake.
A twist on the classic pound cake.

Now that we have all the ingredients ready, it’s time to start baking our Cranberry-Almond Pound Cake! Here are the steps:

STEP 1: Prep the Cranberries

We need to prepare the cranberries first before incorporating them into the cake batter. Start by preheating your oven to 350°F. Then, in a bowl, mix 2 cups of fresh or frozen cranberries with ¼ cup of granulated sugar until coated. Spread them out on a baking sheet and roast them for about 15 minutes or just until they burst. Take them out of the oven and let them cool for a few minutes.

STEP 2: Mix the dry ingredients

In another large mixing bowl, whisk together 3 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt until well combined.

STEP 3: Cream the butter and sugar

In a separate mixing bowl, cream together 1 cup (2 sticks) of unsalted butter with 1 ½ cups of granulated sugar using an electric mixer on medium speed until light and fluffy.

STEP 4: Add eggs one at a time

Beat in four room temperature eggs, one at a time until fully incorporated into the butter mixture.

STEP 5: Fold in almond paste

Add four ounces of almond paste cut into small pieces to the wet mixture and blend until combined.

STEP 6: Mix in sour cream and orange zest

Reduce mixer speed to low then add one cup of sour cream or plain yogurt to the mixture. Stir in two teaspoons of grated orange zest.

STEP 7: Combine wet and dry ingredients

Pour half of the mixture from Step 2 (dry ingredients) into the green mixture we just made from Steps 3-6 (wet ingredients). Mix well on low speed. Add the remaining half of the dry ingredients and mix until well combined.

STEP 8: Add cranberries to batter

Next, add the cooled roasted cranberries we prepared in Step 1 to the batter. Mix gently until evenly distributed.

STEP 9: Bake

Preheat your oven to 350°F. Grease a 10-cup bundt pan with butter or cooking spray. Line the bottom with parchment paper to prevent sticking. Pour the batter into the prepared bundt pan and smooth out the top with your spatula. Bake for about an hour or until a toothpick comes out clean when inserted into the center of the cake.

STEP 10: Cool and Serve

Let the cake cool in its pan for 20 minutes before removing it onto a wire rack to cool further. Enjoy this moist delicious cranberry almond pound cake as is, or top it off with whipped cream, cranberry sauce, white chocolate or cream cheese frosting, just to name a few suggestions!

Substitutions and Variations

 Dense, sweet and nutty - just the way I like it.
Dense, sweet and nutty – just the way I like it.

Now, if you’re feeling a little daring and want to mix things up a bit, I’ve got some delightful substitutions and variations you can play around with.

First off, if you don’t have any sour cream or plain yogurt handy, no need to panic! You can easily use buttermilk instead as a substitute. Or, if you prefer a tangier taste, try using Greek yogurt instead of the plain one.

Not a fan of cranberries? Or just can’t find any in season? No worries! You can swap them out for blueberries or raspberries instead. You can even combine your berries for a mixed berry delight.

And for those who really want to bring out that almond flavor, you can also try using almond flour or even adding white chocolate chips to the batter before baking. Trust me, it’s worth it.

If you’re feeling extra adventurous, why not try making a cranberry-orange variation? Add some fresh orange zest to the batter along with the cranberries and swap out the amaretto liqueur for some orange juice.

Or if you’re making this pound cake during Christmas time, why not mix in some cranberry sauce into your batter for a festive holiday vibe?

Finally, for all those cheesecake lovers out there – add some cream cheese to your batter and create a lovely cranberry swirl throughout the cake.

Just remember, substitutions and variations are all about having fun and experimenting with different flavors until you find the one that tickles your fancy. So go ahead and get creative!

Serving and Pairing

 Every bite is filled to the brim with cranberries and almonds.
Every bite is filled to the brim with cranberries and almonds.

Folks, let me tell you, when it comes to serving and pairing this Cranberry-Almond Pound Cake Recipe, you’re in for a real treat.

First things first, when it comes to serving, I suggest cutting this bad boy into thick, generous slices. The cake is moist and dense, so you don’t want to skimp on the portion size. Trust me, you won’t regret it.

Now, let’s talk about pairing. This cake pairs wonderfully with a hot cup of coffee or tea – something warm and cozy to match the delicious flavors of cranberry and almond. You can also top it off with whipped cream, caramel sauce or a dusting of powdered sugar to enhance the sweetness.

If you’re feeling extra fancy-feast, then serve this cake alongside a scoop of vanilla ice cream (ain’t nothing wrong with indulging a little). The creamy coolness of the ice cream and the tart sweetness of the cranberries are a match made in dessert heaven.

If you’re looking for something more holiday-appropriate, then might I suggest pairing it with a homemade cranberry sauce? The tart sauce cuts through the rich sweetness of the cake and elevates it to an entirely new level.

Bottom line folks: There ain’t no wrong way to serve or pair this Cranberry-Almond Pound Cake Recipe. So go ahead and experiment. It’s your dang dessert —live a little!

Make-Ahead, Storing and Reheating

 Celebrate the season with a warm slice of cranberry-almond pound cake.
Celebrate the season with a warm slice of cranberry-almond pound cake.

Now, let’s talk about what to do with your delicious Cranberry-Almond Pound Cake once it’s all baked up and ready to go. If you want to get a head start on things, you can actually make this cake ahead of time and store it for later.

To make-ahead, simply bake the cake according to the recipe instructions and then let it cool completely. Once it’s fully cooled, wrap the cake tightly in plastic wrap or foil and store in the refrigerator for up to 3 days or in the freezer for up to 2 months.

When it’s time to serve your pre-made cake, simply remove it from the fridge or freezer and bring it back up to room temperature before serving. You can do this by letting it sit on your kitchen counter for an hour or two before cutting into it.

Storing leftover cake is also very easy. Simply place any uneaten portions in an airtight container or zip-top bag and store at room temperature for up to 3 days or in the refrigerator for up to a week.

If you find that your leftover cake has become slightly dry over time, don’t worry. You can easily bring it back to life by placing a damp paper towel on top of your slice of cake and heating in the microwave for about 10-15 seconds. This will restore its moistness without sacrificing any flavor.

Overall, this Cranberry-Almond Pound Cake is a great option when you need a dessert that can be made ahead of time and stored for later. Plus, its moist deliciousness will keep everyone coming back for more!

Tips for Perfect Results

 Who needs pie when you have this delicious pound cake?
Who needs pie when you have this delicious pound cake?

Now that you know the recipe for a delectable cranberry-almond pound cake, let me share some tips on how to ensure a perfect outcome. Whether you are a novice baker or an experienced one, these tips will help you achieve the moist and flavorful cake that we all love.

First and foremost, make sure that all your ingredients are at room temperature. This is crucial for the butter and eggs to blend properly with the rest of the ingredients. If your butter is not softened, it won’t cream well with the sugar, producing a lumpy batter that might result in an uneven cake texture.

Another significant tip is not to overmix the batter. Simply whisking until well combined is enough as overmixing can result in a tough cake texture. So, once you’ve added all the dry ingredients and wet ingredients, be careful not to overdo it.

One handy tip for incorporating dried cranberries into your recipe is to soak them for about 15 minutes in hot water before mixing them into the batter. This helps soften them up and prevent them from absorbing too much moisture from the cake’s interior, resulting in moist delicious cranberry bits throughout without being overly chewy.

Using sour cream or plain yogurt instead of milk in this recipe adds an extra layer of richness and tanginess to your cranberry almond pound cake. These ingredients also help keep your cake moist and delicious for longer periods compared to using regular milk.

Lastly, avoid opening your oven too often while baking the cake as it interferes with the oven’s temperature consistency and affects the bake time. This applies to most baked goods as every time you open your oven door while baking, you allow heat out of the oven which hinders cooking efficiency.

By following these tips, you’ll make an incredibly moist and delicious Cranberry-Almond Pound Cake that will surely win everyone’s hearts. So go ahead and give it a try!

Bottom Line

And there you have it, my dear friends and fellow culinary enthusiasts: the Cranberry-Almond Pound Cake recipe to end all pound cakes. With its moist, delicious, and perfectly balanced flavors, it’s a dessert that is sure to please everyone who takes a bite.

Whether you choose to use fresh or frozen cranberries, sour cream or plain yogurt, this versatile recipe is easily customizable to your liking. You can even substitute almond flour for all-purpose flour, or add a hint of white chocolate to the mix for an extra decadent treat.

So what are you waiting for? Grab your ingredients and head on into the kitchen – it’s time to start baking! Whether you’re celebrating Christmas with loved ones or just looking for a new dessert recipe to satisfy your sweet tooth, this Cranberry-Almond Pound Cake recipe is sure to be a hit.

Trust me when I say that one bite of this cake will transport you to culinary heaven. So go ahead and give it a try – I promise that you won’t be disappointed!

Cranberry-Almond Pound Cake

Cranberry-Almond Pound Cake Recipe

This recipe, from USA Today, was a real find! The cake wasn't quite as dense as I imagined it might be, considering it's a pound cake. The cake is so delicious it doesn't necessarily need a sugary frosting that might cover up the flavors.
Course Dessert
Cuisine American
Keyword < 4 Hours, Dessert, For Large Groups, Fruit, Oven, Thanksgiving, Weeknight
Prep Time 2 hours
Cook Time 50 minutes
Calories 296kcal


  • 2 cups fresh cranberries or 2 cups frozen cranberries
  • 1/2 cup dried cranberries
  • 1/4 cup water
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 4 ounces almond paste
  • 1/2 teaspoon almond extract
  • 2 1/2 cups sugar
  • 10 tablespoons butter
  • 6 eggs
  • 1 cup sour cream or 1 cup plain yogurt


  • A couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
  • Preheat the oven to 425 degrees F.
  • Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
  • Stir the flour, salt, baking powder and baking soda together and set aside.
  • In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
  • Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
  • Add the eggs individually, beating them in after each addition.
  • Add the dry ingredients gradually, alternating with the sour cream.
  • Beat 20 seconds and then gently fold all of the cranberries into the batter.
  • Pour the batter into the prepared pan (s) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  • If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.


Serving: 99g | Calories: 296kcal | Carbohydrates: 44.3g | Protein: 4.8g | Fat: 11.5g | Saturated Fat: 5.8g | Cholesterol: 83.8mg | Sodium: 181.5mg | Fiber: 1.3g | Sugar: 27.8g

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