Cranberry-Almond Pound Cake Recipe

Name: Cranberry-Almond Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried cranberries; 1/4 cup amaretto; 4 ounces almond paste; 1 cup plus 2 tablespoons unsalted butter, softened and divided; 2-1/4 cups sugar, divided; 6 large eggs, room temperature; 1/2 teaspoon almond extract; 3 cups all-purpose flour; 1-1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sour cream; 2 cups fresh or frozen cranberries; 1-1/4 cups confectioners' sugar; 5 teaspoons 2% milk; 2 teaspoons amaretto; Sugared cranberries and sliced almonds, toasted, optional

Servings: persons

1/2 cup dried cranberries
1/4 cup amaretto
4 ounces almond paste
1 cup plus 2 tablespoons unsalted butter, softened and divided
2-1/4 cups sugar, divided
6 large eggs, room temperature
1/2 teaspoon almond extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen cranberries
1-1/4 cups confectioners' sugar
5 teaspoons 2% milk
2 teaspoons amaretto
Sugared cranberries and sliced almonds, toasted, optional

1
In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool.
2
In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
3
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan.
4
Bake at 325u00b0 until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5
Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

1550

kcal

Calories

Fat

167

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup dried cranberries, 1/4 cup amaretto, 4 ounces almond paste, 1 cup plus 2 tablespoons unsalted butter, softened and divided, and more.

Yes, Cranberry-Almond Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry-Almond Pound Cake

How did you like this recipe?

Frequently Asked Questions