Name: Cranberry-Almond Pound Cake
Prep time: 35 min
Cook time: 35 min
Yield: 1
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 -; Glaze: -; 1-1/4 cups confectioners' sugar -; 5 teaspoons 2% milk -; 2 teaspoons amaretto -; Sugared cranberries and sliced almonds, toasted, optional -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry-Almond Pound Cake

1. 1/2 cup dried cranberries -

2. 1/4 cup amaretto -

3. 4 ounces almond paste -

4. 1 cup plus 2 tablespoons unsalted butter, softened and divided -

5. 2-1/4 cups sugar, divided -

6. 6 large eggs, room temperature -

7. 1/2 teaspoon almond extract -

8. 3 cups all-purpose flour -

9. 1-1/4 teaspoons baking powder -

10. 1/2 teaspoon baking soda -

11. 1/2 teaspoon salt -

12. 1 cup sour cream -

13. 2 cups fresh or frozen cranberries -

14. Glaze: -

15. 1-1/4 cups confectioners' sugar -

16. 5 teaspoons 2% milk -

17. 2 teaspoons amaretto -

18. Sugared cranberries and sliced almonds, toasted, optional -

How to cook deliciously - Cranberry-Almond Pound Cake

1. Stage

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. Stage

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. Stage

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. Stage

Bake at 325° 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. Stage

Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.