Taste of Home
Cranberry-Almond Pound Cake
TOTAL TIME: Prep: 35 min. Bake: 55 min. + cooling
YIELD: 16 servings.
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
Ingredients
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1/2 cup dried cranberries
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1/4 cup amaretto
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4 ounces almond paste
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1 cup plus 2 tablespoons unsalted butter, softened and divided
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2-1/4 cups sugar, divided
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6 large eggs, room temperature
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1/2 teaspoon almond extract
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3 cups all-purpose flour
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1-1/4 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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2 cups fresh or frozen cranberries
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GLAZE:
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1-1/4 cups confectioners' sugar
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5 teaspoons 2% milk
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2 teaspoons amaretto
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Sugared cranberries and sliced almonds, toasted, optional
Directions
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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.
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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.
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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.
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4.
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.
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5.
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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