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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.
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Prep Time 2 hrs
Cook Time 50 mins
Course Dessert
Cuisine American
Calories 296 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

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Nutrition

Serving: 99gCalories: 296kcalCarbohydrates: 44.3gProtein: 4.8gFat: 11.5gSaturated Fat: 5.8gCholesterol: 83.8mgSodium: 181.5mgFiber: 1.3gSugar: 27.8g
Keyword < 4 Hours, Dessert, For Large Groups, Fruit, Oven, Thanksgiving, Weeknight
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