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1
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.
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2
Preheat the oven to 425 degrees F.
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3
Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
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4
Stir the flour, salt, baking powder and baking soda together and set aside.
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5
In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
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6
Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
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7
Add the eggs individually, beating them in after each addition.
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8
Add the dry ingredients gradually, alternating with the sour cream.
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9
Beat 20 seconds and then gently fold all of the cranberries into the batter.
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10
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.
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11
If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.
