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Cranberry-Almond Pound Cake Recipe

Cranberry-Almond Pound Cake Recipe
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★★★★★

4.9 from 17 reviews

This Cranberry-Almond Pound Cake combines the rich flavors of almond paste and fresh cranberries into a moist, tender cake. Accented with a boozy dried cranberry soak and a sweet amaretto glaze, it’s perfect for festive occasions or a cozy afternoon treat.

Ingredients

Scale

Cranberry Mixture

  • 1/2 cup dried cranberries
  • 1/4 cup amaretto

Cake

  • 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

Optional Garnish

  • Sugared cranberries
  • Sliced almonds, toasted

Instructions

  1. Prepare Cranberry Soak: In a small saucepan, combine dried cranberries and amaretto. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes. Remove from heat and set aside to cool.
  2. Mix Almond Paste and Butter: In a large bowl, beat almond paste with half of the softened butter and 1/4 cup sugar until well combined and smooth. This ensures the almond flavor is well incorporated into the batter.
  3. Cream Remaining Butter and Sugar: Add the remaining butter and 2 cups of sugar to the almond mixture. Beat until light, fluffy, and pale in color. This step incorporates air for a tender texture.
  4. Add Eggs and Extract: Beat in eggs one at a time, thoroughly mixing after each addition to create a smooth batter. Then, stir in the almond extract to enhance the nutty aroma.
  5. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This ensures an even distribution of leavening agents throughout the cake.
  6. Alternate Adding Dry Ingredients and Sour Cream: Gradually add the dry ingredients to the creamed batter alternately with sour cream, starting and ending with the flour mixture. Beat well after each addition but do not overmix to maintain cake tenderness.
  7. Fold in Cranberries: Gently fold fresh or frozen cranberries and the cooled dried cranberry-amaretto mixture into the batter, ensuring even distribution without crushing the fruit.
  8. Prepare Pan and Bake: Transfer the batter to a greased and floured 10-inch fluted tube pan. Bake at 325°F (163°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Cake: Let the cake cool in the pan for 10 minutes before removing it to a wire rack to cool completely. This helps the cake settle and prevents breakage.
  10. Make Glaze and Decorate: In a bowl, beat together confectioners’ sugar, 2% milk, and amaretto until smooth. Drizzle the glaze over the cooled cake. Optionally, top with sugared cranberries and toasted sliced almonds for an elegant finish.

Notes

  • Room temperature eggs help the batter come together smoothly and trap air for a lighter texture.
  • If fresh cranberries are unavailable, frozen cranberries can be used without thawing.
  • To make sugared cranberries: toss fresh cranberries in egg white, then coat with superfine sugar and let dry.
  • Ensure almond paste is finely chopped or softened before mixing for ease of beating.
  • This cake pairs beautifully with a cup of tea or coffee and is excellent served the day after baking when flavors meld.

Nutrition

Keywords: cranberry almond pound cake, almond pound cake, cranberry cake, holiday dessert, amaretto cake, pound cake recipe

Find it online: https://cheframiflavor.com/cranberry-almond-pound-cake-recipe/