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Cranberry-Almond Pound Cake

 Cranberry-Almond Pound Cake
When you want an extra-special dessert for Christmas, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto.
12 ServingsPrep: 35 min. Bake: 55 min. + cooling


  • 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 eggs
  • 1/2 teaspoon almond extract
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 2 cups fresh or frozen cranberries
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 5 teaspoons 2% milk
  • 2 teaspoons amaretto


  • In a small saucepan, combine dried cranberries and amaretto. Bring to
  • a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to
  • cool.
  • 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;

2 of 2

Cranberry-Almond Pound Cake (continued)

Directions (continued)

  • cream until light and fluffy. Add eggs, one at a time, beating well
  • after each addition. Beat in almond extract.
  • 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.
  • Bake at 325° for 55-65 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack to cool completely.
  • Combine glaze ingredients; beat until smooth. Drizzle over cake.
  • Yield: 12 servings.