CRANBERRY ALMOND POUND CAKE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- Two hours before baking, heat the Amaretto and dried cranberries in a small saucepan. Let cool, stirring occasionally, until the fruit has soaked up all of the liquid. Preheat oven to 325℉, oil pan with Pam with Flour cooking spray. Sift together flour, salt, baking powder and baking soda. Set aside. In a large mixing bowl, using the paddle of an electric mixer on low speed, combine almond paste, almond extract and sugar until mixture looks like wet sand. Add butter; mix at medium speed until very fluffy, about 3 minutes. Scrape bowl with rubber spatula. Add eggs, one by one, beating until blended. On low speed add 1/3 dry ingredients and 1/3 sour cream; scrape bowl with a spatula. Repeat twice more. Finally beat for 20 seconds, until smooth. Fold in all berries. Fold batter into prepared pan. Level top with spatula and tap pan gently to evenly distribute batter into the pan. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool cake in pan for 20 minutes and then turn out onto a wire rack. Make the glaze while the cake is cooling. GLAZE: Sift the powdered sugar into a bowl and slowly blend in milk or Amaretto with a fork until smooth. Drizzle the warm cake with the glaze. Once cool, transfer to a serving platter. Notes: If you want to make a smaller cake, divide the recipe in half and use loaf pans. I used my food processor to blend the almond paste with the sugar, and substituted fat free sour cream for the regular sour cream.
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ababdul karim
[email protected]This cake is a classic for a reason. It's always a crowd-pleaser and it's so easy to make.
Md Billal hossan
[email protected]I made this cake for my family and they all loved it. It was the perfect dessert for a special occasion.
Nirob Vai
[email protected]This cake was so easy to make and it turned out so moist and delicious. I'll definitely be making it again.
Ojeyi Livinus
[email protected]I've tried this recipe a few times and it always turns out great. It's a keeper!
sk sraboni
[email protected]This cake was a little too sweet for my taste, but it was still good.
Gary Kieran
[email protected]I'm not a big fan of pound cake, but this one was actually really good. The cranberries and almonds made it extra special.
Sagheer Sagheer
[email protected]This cake is absolutely delicious! The cranberries and almonds add a wonderful flavor and texture.
oladapo victoria
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Anup Chaudhary
[email protected]This is my go-to recipe for pound cake. It's always a crowd-pleaser and it's so easy to make.
Chelsey Hamilton
[email protected]The cake was a little dense for my liking, but the flavor was good.
Chris Griffin
[email protected]I've made this cake several times and it always turns out perfectly. It's a great recipe to have on hand for special occasions.
M Arslan Yousaf
[email protected]This cake was a little too dry for my taste, but the flavor was good.
Hakim Kak
[email protected]I love this recipe! The cake is always moist and flavorful, and the cranberries and almonds add a really nice touch. It's also really easy to make, which is always a plus.
SĮŁĘŃŤ LØVËŔ
[email protected]Followed the recipe exactly and the cake turned out great! It was moist and fluffy, with just the right amount of sweetness.
Dragos Gheorghiu
[email protected]This cranberry almond pound cake was a hit! The crumb was moist and flavorful, and the cranberries and almonds added a nice tart-sweet crunch. It was perfect for a holiday brunch.