Best 6 Cranberry Cake With Almond Glaze Recipes

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Indulge in a symphony of flavors with our delectable Cranberry Cake adorned with a luscious Almond Glaze. This culinary masterpiece is a harmonious blend of tart and sweet, with a moist and fluffy crumb that will tantalize your taste buds. Embark on a delightful journey as we guide you through the steps of creating this exceptional cake, along with variations that cater to diverse dietary preferences. Discover the secrets of achieving the perfect balance between the tangy cranberries and the nutty sweetness of the almond glaze. Whether you're a seasoned baker or just starting your culinary adventures, this recipe is designed for success. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!

**Other scrumptious recipes you'll find in this article:**

- **Classic Cranberry Cake:** Experience the timeless elegance of a traditional cranberry cake, featuring a moist and tender crumb studded with plump and juicy cranberries. This recipe is a nostalgic delight that will evoke memories of holiday gatherings and cozy winter afternoons.

- **Cranberry Orange Cake:** Infuse your cake with a vibrant burst of citrus using fresh oranges. The tangy sweetness of the oranges perfectly complements the tartness of the cranberries, creating a harmonious flavor profile that will leave you craving more.

- **Cranberry White Chocolate Chip Cake:** Elevate your cake to new heights of indulgence with the addition of creamy white chocolate chips. The rich and decadent flavor of the white chocolate chips adds a luxurious touch to the classic cranberry cake, making it an irresistible treat for any occasion.

- **Gluten-Free Cranberry Cake:** Enjoy the delectable taste of cranberry cake without compromising on dietary restrictions. This gluten-free version uses alternative flours to create a moist and flavorful cake that caters to those with gluten sensitivities or preferences.

- **Vegan Cranberry Cake:** Delight in the goodness of a delectable vegan cranberry cake. This recipe uses plant-based ingredients to create a tender and moist cake that is rich in flavor and texture. Indulge in a guilt-free treat that satisfies your sweet tooth without compromising your dietary choices.

Get ready to embark on a delightful baking journey as we explore the world of cranberry cakes. With these recipes at your fingertips, you'll be able to create a variety of delicious cakes that are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY-ALMOND POUND CAKE



Cranberry-Almond Pound Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 18

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

Steps:

  • 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 : Calories 465 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.

LEMON ALMOND CAKE WITH CRANBERRY GLAZE



Lemon Almond Cake with Cranberry Glaze image

Provided by Molly Yeh

Categories     dessert

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 18

Nonstick cooking spray, for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 tablespoon poppy seeds
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
Zest of 1 lemon
3/4 cup whole-milk Greek yogurt
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon almond extract
1/2 cup (50 grams) fresh or frozen cranberries
1 cup powdered sugar, plus more if necessary
Pinch kosher salt
Decorating suggestions: sliced almonds, rose petals, fresh thyme leaves, sliced fresh cranberries, sprinkles

Steps:

  • For the lemon almond cake: Preheat the oven to 350 degrees F.
  • Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
  • Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
  • For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
  • To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

LEMON-OLIVE OIL CAKE WITH CRANBERRY GLAZE



Lemon-Olive Oil Cake with Cranberry Glaze image

"This cake is unfussy, it stays moist and the cranberries make the most gorgeous naturally colored glaze," says Molly.

Provided by Molly Yeh

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 18

Unsalted butter, for the pan
1 1/2 cups all-purpose flour
1/2 cup almond meal
1 teaspoon kosher salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon poppy seeds
Grated zest of 1 lemon, plus 1/4 cup lemon juice (from 1 to 2 lemons)
3/4 cup whole-milk plain Greek yogurt
1 1/4 cups granulated sugar
3/4 cup extra-virgin olive oil
2 large eggs
1 teaspoon pure almond extract
1/2 cup cranberries, thawed if frozen
1 tablespoon water, plus more if needed
1 cup confectioners sugar, plus more if needed
Pinch of kosher salt
Assorted decorations (Molly uses halved cranberries, sliced almonds, fresh thyme, candied rose petals and sugar pearls)

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
  • In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
  • Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
  • Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
  • Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.

CRANBERRY CAKE WITH ALMOND GLAZE



Cranberry Cake With Almond Glaze image

Terrific and worth the little bit of time to make. You won't be sorry when you sink a fork into this cake. My family loves this any time of year.

Provided by Sharon Whitley

Categories     Fruit Desserts

Time 1h25m

Number Of Ingredients 16

1 lemon
2 c fresh or frozen cranberries
2 1/2 c granulated sugar
1/4 tsp cinamon
3 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c butter, softened (no substitutions)
1 pkg (8 oz) cream cheese, softened
6 large eggs, room temperature
1 Tbsp vanilla extract; 1/4 teaspoon vallilla extract later
1 1/4 tsp almond extract
1 c powdered sugar
1 Tbsp water
sliced almonds for garnish

Steps:

  • 1. Preheat oven to 350. From lemon, grate 1/4 teaspoon peel and squeeze 2 teaspoons juice; set aside seperately.
  • 2. In 2 quart saucepan, combine 1 cup cranberries, 1/4 cup sugar, grated lemon peel, and cinnamon, cook on medium-low 10 minutes or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cup cranberries. (Can be prepared up to 3 days ahead; cover and refrigerate.)
  • 3. Meanwhile, grease 12 cup Bundt pan, dust lightly with flour. In large bowl, Whisk together flour, baking powder, baking soda and salt.
  • 4. With mixer on medium-high speed, beat butter and cream cheese until fluffy and smooth. With mixer running, add 2 cups granulated sugar, 1/2 cup at a time. Beat 1 minute longer. Add eggs 1 at a time, beating between additions, scraping bowl occasioally. Beat in 1 tablespoon vanilla extract and 1 teaspoon almond extract. Reduce mixer speed to low. Add flour mixture. beat until just combined.
  • 5. Spoon three quarters of batter into prepared pan. Spread cooled cranberry mixture in even layer over batter. Top with remaining batter. Bake 55 minutes to 1 hour 10 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Invert onto rack' remove pan. Cool completely. Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.
  • 6. To serve, in medium bowl, whisk together confectioners sugar, reserved lemon juice, water, and remaining 1/4 almond extract and 1/4 vanilla extract until smooth. Drizzle over cake. Garnish with almonds.

CRANBERRY CAKE WITH ALMOND GLAZE



Cranberry Cake with Almond Glaze image

I love anything cranberry, so when I saw this recipe on goodhousepeeking.com I knew I had to try it. It is as good as it looked in the picture.

Provided by Jolayne Cooper

Categories     Cakes

Time 1h35m

Number Of Ingredients 17

1 lemon
2 c fresh or frozen cranberries
2 1/4 c sugar
1/8 tsp cinnamon
3 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c (2 sticks) butter, softened, no substitutions
1 pkg (8 oz.) cream cheese, softened
6 large eggs, at room temperature
1 Tbsp vanilla
1/4 tsp vanilla
1 1/4 tsp almond extract
1 c confectioners' sugar
1 Tbsp water
sliced almonds, for garnish

Steps:

  • 1. Preheat oven to 350 degrees F. From lemon, grate 1/4 teaspoon peel and squeeze 2 teaspoons juice; set aside separately.
  • 2. In a 2-quart saucepan, combine 1 cup cranberries, 1/4 cup sugar, grated lemon peel, and cinnamon. Cook on medium-low for 10 minutes or until some cranberries have burst, stirring frequently. Cool completely. Stir in remaining cup of cranberries. (Can be prepared up to 3 days ahead; cover and refrigerate.)
  • 3. Meanwhile, grease 12-cup Bundt pan; dust lightly with flour. In large bowl, whisk together flour, baking powder, baking soda, and salt.
  • 4. With mixer on medium-high speed, beat butter and cream cheese until fluffy and smooth. With mixer running, add 2 cups sugar, 1/2 cup at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating in between additions, scraping bowl occasionally. Beat in 1 tablespoon vanilla and 1 teaspoon almond extract. Reduce mixer speed to low. Add flour mixture. Beat until just combined.
  • 5. Spoon three-quarters of batter into prepared pan. Spread cooled cranberry mixture in even layer over batter. Top with remaining batter. Bake 55 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Invert onto rack; remove pan. Cool completely. Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.
  • 6. To serve, in medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 teaspoon vanilla and 1/4 teaspoon almond extract until smooth; drizzle over cake. Garnish with almonds, if desired.

CRANBERRY CAKE W/ALMOND GLAZE



Cranberry Cake W/Almond Glaze image

Make and share this Cranberry Cake W/Almond Glaze recipe from Food.com.

Provided by Chris Reynolds

Categories     Dessert

Time 1h45m

Yield 16 serving(s)

Number Of Ingredients 17

1 lemon
2 cups cranberries (fresh or frozen)
2 1/4 cups granulated sugar
1/8 teaspoon cinnamon
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
6 eggs
1 tablespoon vanilla extract
1/4 teaspoon vanilla extract
1 1/4 teaspoons almond extract
1 confectioners' sugar
1 tablespoon water
sliced almonds (to garnish)

Steps:

  • Preheat oven to 350°F Grate 1/4 tsp peel from lemon and squeeze 2 tsp juice. Set juice aside.
  • In a saucepan, combine 1 C cranberries, 1/4 C granulated sugar, grated lemon peel, and cinnamon. Cook on medium-low 10 minutes, or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cranberries.
  • Grease and dust with flour a 12-cup Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • Cream butter and cheese until fluffy and smooth with mixer. Gradually add 2 C of sugar, 1/2 C at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating after each addition. Beat in 1 tbsp vanilla extract and 1 tsp almond extract. Reduce mixture speed to low and add flour mixture. Beat until just combined.
  • Spoon 3/4 cake batter into Bundt pan. Top with cranberry mixture in an even layer. Top all with rest of cake batter. Bake 55 min to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack; remove pan. Cool completely.
  • In medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 tsp almond extract until smooth; drizzle over cake. Garnish with almonds.

Nutrition Facts : Calories 381.7, Fat 18.4, SaturatedFat 10.7, Cholesterol 115.9, Sodium 309.4, Carbohydrate 48.8, Fiber 1.3, Sugar 29.4, Protein 5.8

Tips:

  • Make sure to use fresh cranberries for the best flavor.
  • If you don't have an almond extract, you can substitute vanilla extract.
  • Be careful not to overmix the batter, as this can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before glazing it.
  • The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week.

Conclusion:

This cranberry cake with almond glaze is a delicious and festive treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The cake is moist and flavorful, with a tart-sweet cranberry filling and a creamy almond glaze. It is sure to be a hit at your next party or gathering.

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