If you’re looking for a show-stopping dessert that pairs the tart zing of cranberries with the rich, nutty flavor of almonds, you simply must try this Cranberry-Almond Pound Cake. It’s a moist, tender masterpiece loaded with bursts of fresh and dried cranberries, kissed by just the right hint of amaretto, and finished with a delicate almond glaze that’s utterly irresistible. Every bite delivers that wonderful balance of sweet, tart, and nutty, making it a favorite for cozy afternoons or festive celebrations alike.

Cranberry-Almond Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients may seem straightforward, but each plays a vital role in building the unmistakable flavor, texture, and aroma of this Cranberry-Almond Pound Cake. From the rich almond paste to the bright cranberries, every component is a star in its own right.

Dried cranberries: Soaked in amaretto to release their juicy, tangy sweetness and infuse a boozy depth.
Amaretto: Adds a toasted almond flavor that elevates both the cranberries and the cake’s overall profile.
Almond paste: Provides intense, creamy almond flavor and moist texture.
Unsalted butter: For a rich, tender crumb and buttery flavor that’s essential in any pound cake.
Sugar: Divided to ensure proper creaming and sweetness throughout.
Large eggs: Room temperature for maximum volume and cake structure.
Almond extract: Enhances the almond notes making every bite deeply aromatic.
All-purpose flour: Forms the cake’s sturdy, yet soft base.
Baking powder and baking soda: Work together to help the cake rise perfectly fluffy.
Salt: Balances and enhances all the sweet flavors.
Sour cream: Adds moisture and a subtle tang that keeps the cake from being too sweet.
Fresh or frozen cranberries: Fresh bursts of tartness distributed throughout the cake.
Confectioners’ sugar, milk, and amaretto (for glaze): Create a silky, almond-kissed drizzle that dresses up the cake beautifully.
Sugared cranberries and toasted sliced almonds (optional): For a festive garnish that adds crunch and sparkle.

How to Make Cranberry-Almond Pound Cake

Step 1: Infuse the Dried Cranberries

Start by simmering the dried cranberries gently with amaretto in a small saucepan. This not only plumps them up but also infuses each berry with that signature almond liqueur flavor—something that makes this Cranberry-Almond Pound Cake truly memorable.

Step 2: Cream the Almond Paste, Butter, and Sugar

In a large bowl, beat the almond paste, half the butter, and a portion of the sugar until smooth and well combined. This step builds the base richness and ensures the almond flavor is deeply embedded right from the start.

Step 3: Add Remaining Butter and Sugar, then the Eggs

Next, add the rest of the butter and sugar, creaming the mixture until it’s fluffy and light. Then, incorporate the eggs one at a time, beating thoroughly after each addition. This creates a rich, airy batter that’s key to the pound cake’s moist crumb.

Step 4: Stir in Almond Extract and Dry Ingredients Alternately with Sour Cream

Whisk together the flour, baking powder, baking soda, and salt, then add them to your batter alternately with sour cream. This alternating method keeps the batter smooth while balancing moisture and structure, resulting in a tender but sturdy cake.

Step 5: Fold in Fresh Cranberries and Dried Cranberry Mixture

Gently fold fresh cranberries and the cooled dried cranberry-amaretto mix into the batter. These bursts of tart fruit throughout the cake give every slice delightful surprises of flavor and texture that define this Cranberry-Almond Pound Cake.

Step 6: Bake the Cake

Pour the batter into a greased and floured 10-inch fluted tube pan. Bake at 325 degrees Fahrenheit for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake rest for 10 minutes before removing it from the pan to cool completely on a wire rack.

Step 7: Glaze and Garnish

Combine confectioners’ sugar, milk, and amaretto to make a smooth glaze, then drizzle it over the cooled cake. For a special finishing touch, scatter sugared cranberries and toasted sliced almonds on top—adding both crunch and festive elegance.

How to Serve Cranberry-Almond Pound Cake

Garnishes

Refreshing accompaniments like sugared cranberries and toasted almonds not only look stunning but also add texture and extra layers of almond crunch and juicy tartness to the cake. A light dusting of powdered sugar can also create a snowy, delicate presentation for holiday gatherings.

Side Dishes

Serve slices of this Cranberry-Almond Pound Cake alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a luxurious dessert experience. It also pairs beautifully with a warm cup of coffee or a nutty tea, making it a perfect afternoon treat.

Creative Ways to Present

Try serving mini portions of this pound cake on elegant dessert plates decorated with fresh cranberries and sprigs of rosemary or mint. Another beautiful idea is stacking slices to create a layered cake with alternating cream cheese frosting and cranberry preserves for a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

This Cranberry-Almond Pound Cake keeps well at room temperature if wrapped tightly in plastic wrap or stored in an airtight container for up to 3 days. This ensures it stays moist and flavorful without drying out.

Freezing

For longer storage, wrap the fully cooled pound cake in plastic wrap, then in aluminum foil, and freeze it for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving to maintain optimal texture and flavor.

Reheating

If you prefer your pound cake slightly warm, gently reheat slices in a microwave for about 15 seconds or in a low-temperature oven for 5-7 minutes. This enhances the softness and aroma, making it even more comforting to enjoy.

FAQs

Can I substitute almond extract with vanilla extract?

You can, but keep in mind that almond extract is key to the signature flavor of the Cranberry-Almond Pound Cake. Vanilla will give a milder, sweeter taste but won’t deliver the same nutty depth.

Are fresh cranberries necessary, or can I use frozen?

Either fresh or frozen cranberries work well. If using frozen, there’s no need to thaw them; just fold them directly into the batter to prevent excess moisture from affecting the cake’s texture.

How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly and dust it with flour, tapping out any excess. This simple step helps the pound cake release easily and keeps your beautiful fluted shape intact.

Can I make this cake dairy-free?

While possible with substitutions, such as using dairy-free butter and sour cream alternatives, the cake’s texture and flavor may be slightly different. It’s worth experimenting, but the original recipe’s richness comes from traditional dairy ingredients.

Is it okay to omit the amaretto?

Yes, if you prefer to avoid alcohol or do not have amaretto on hand, you can leave it out or replace it with almond extract alone, but the depth and complexity of flavor will be milder.

Final Thoughts

This Cranberry-Almond Pound Cake is a warm hug in dessert form, perfect for sharing with friends and family during any occasion. Its luscious almond flavor paired with vibrant cranberries makes it a comforting treat that keeps people coming back for more. Trust me, once you try this recipe, it will quickly earn a special place in your baking repertoire. I can’t wait for you to enjoy every delicious slice!