When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona
Cranberry-Almond Pound Cake
Cranberry-Almond Pound Cake
Prep Time
35 min
Cook Time
55 min
Yield
16 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
- GLAZE:
- 1-1/4 cups confectioners' sugar
- 5 teaspoons 2% milk
- 2 teaspoons amaretto
- Sugared cranberries and sliced almonds, toasted, optional
Directions
- 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; 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° 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.
- Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.
Nutrition Facts
1 piece: 465 calories, 20g fat (11g saturated fat), 108mg cholesterol, 187mg sodium, 66g carbohydrate (46g sugars, 2g fiber), 6g protein.
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