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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King Abubakar
[email protected]This cake was delicious! I made it for a party and everyone loved it. It was so moist and flavorful, and the cranberries and almonds added a nice crunch.
latasha wright
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist and flavorful, and the cranberries and almonds added a nice touch. I would definitely recommend this recipe.
Nia Tania
[email protected]The cake was dry and the frosting was too sweet. I wouldn't recommend this recipe.
Ali Lalika
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I might try using a different recipe next time.
Lisa Jackson
[email protected]I'm not a baker, but this recipe was easy to follow and the cake turned out great! It was moist and delicious, and the cranberries and almonds added a nice touch.
Anuhas Pathum
[email protected]This pound cake is so easy to make and it always turns out perfectly. I love the way the cranberries and almonds add a pop of color and flavor.
Sumaiya Khan Ahiya
[email protected]I made this cake for a potluck and it was a hit! Everyone loved it. I'll definitely be making it again.
Abdullah Hadi
[email protected]This pound cake was delicious! The cranberries and almonds added a nice burst of flavor and the cake was moist and fluffy. I would definitely recommend this recipe.
Marcel Jurkowski (Marcello)
[email protected]I'm not a huge fan of pound cake, but this one is an exception. The cranberries and almonds give it a really nice flavor and texture. I'll definitely be making this again.
Emmanuella Mankata
[email protected]I've made this cranberry almond pound cake a few times now, and it's always a crowd-pleaser. It's so moist and flavorful, and the cranberries and almonds add a nice crunch and tartness.
raju kandel
[email protected]This pound cake was a hit at my holiday party! The combination of cranberries and almonds was a unique and delicious twist on a classic recipe. I loved the moist, dense texture and the sweet and tart flavor. It was a perfect dessert to enjoy with a c