This was a wonderful cake! I used FRESH cranberries, just cos they were available in Singapore (extremely rare). I didn't buy almond paste, but I did use Meanie's almond paste ALMOND PASTE - Make your own and it worked out really well! Even with the time taken to make the almond paste...this was a real quick whip up, and I can't wait to make it again. Extremely flexible recipe, and I can see myself subbing the cranberries for Blueberries or Rasberries, just whatever I can find. The cake comes out a wonderful golden brown colour with a very fine textured cake. Def try this cake. It is good :). UPDATE: Made this cake again...but I subbed the fresh cranberries with frozen rasberries, and man it was heavenly. personally i felt it tasted better than the cranberry version...so that means the rasberry version was just out out out of this world. It was like little bit of rasberry jam bits in the cake. I pipped the cake with a icing made with single cream and icing sugar...went extremely well together. not to mention it just made the cake look so PRETTY!
A wonderful recipe that is not too sweet, but full of flavor. The almond flavor goes so well with the cranberries and just gives this cake a very festive taste! I chose not to chop my fresh cranberries, but left them whole, which worked out fine and really gave a nice burst of tartness. This is rather easy to make and the result is a really nice textured cake. I have made this twice now with excellent results.
I made the cake using frozen cranberries. I was hoping to find a new cake to make for the upcoming holidays but this just isn't going to do. I felt the cake was okay but the rest of the family wasn't impressed.
Excellent cake! I added 1 scraped vanilla bean to the batter and it turned out great. I used a holiday wreath bundt pan by Nordic Ware and it only took 30 min. to cook. Looks very nice!
Fantastic cake, very moist and lovely almond flavor. Made for a holiday pot luck, thanks for sharing.
Love almonds, love cranberries, love this bundt! My DS and I made it last night; we attempted to make it lighter by using apple sauce, splenda, skim milk and egg whites. It was great! That being said, I used 2/3 cup SOLO almond pastry filling (I don't think its the same as almond paste... but I'm not sure and I've never heard of Marzipan) - I was trying to find a recipe that I could use the SOLO pastry filling up and I love cranberries so I figured I'd give it a try. It worked and tasted great!
My only change was to add 1 cup sliced almonds to the batter. I also made into muffins and shared with friends for breakfast. Once that smell hit them, they had to try one. My first time using almond paste. Mmmmm. Thank you very much for sharing this lovely recipe.
This cake turned out wonderful and was a big hit at our Thanksgiving dinner.
i used raspberries, and the flavors were really yummy. however, the cake turned out too gooey for my taste... maybe i'd like it better using dried fruit? the frozen berries just had too much moisture.