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This is a delightful, fabulous, delicious cake. My husband and son loved it!! The batter was such a light consistency while beating it. The cranberries add just enough tart to wake up your taste buds. I am going to make this recipe for Thanksgiving and Christmas. Thank you so much. This will definitely become a family favorite.
My family really enjoyed this cake. The almond flavor was delicious. I would like to try this with raspberries.
Two, Two, Two Reviews in One! :) A friend made this for Christmas Day (I directed her to this website for another recipe, and she found this) and she absolutely raved about how good it was and how her guests loved it. So, of course, I enjoy almond paste so much I can eat it by itself. So I had to try this! And here's review #2--Made it for New Years Day. Since this wasn't being served to guests, I made some corrections to lower the saturated fat. I cut the butter in half, and added 1/4 cup canola oil. I also replaced the 1/4 cup of whole milk with 1/3 cup of lowfat buttermilk. I used Egg Beaters instead of whole eggs, and added 1/2 teaspoon of almond extract. For a glaze, I mixed powdered sugar with cranberry cordial and a few drops of almond extract. Man, this was heavenly! I may try it again with even less butter since it came out so well. And maybe use cherries instead of cranberries. Thanks for posting this, Mean Chef!
Everyone loved this beautiful cake when I brought it to a Christmas dinner. The cake batter is so light and fluffy - almost like frosting - but the baked cake is dense and moist. One person said it's like a cross between a cake and a quick bread. I made a simple powdered sugar/milk/almond extract glaze to drizzle over top, and I also sprinkled some slivered almonds over that. This is perfect for the holidays. Thank you!
Everyone at our Christmas gathering loved this! Not too sweet - just right. Great for dessert or even breakfast. Try this, it's great!
This is delicious. The directions were great, very easy to make and a really great flavor. The almond flavor is strong, but not overwhelming. Thanks for a great recipe.
This cake is delicious. The cranberries were a little tart surprise in a totally buttery, very yummy cake. The almond paste really made it special. The cake was quick to pull together, but in my oven it did take about 50 minutes to bake through. Because I didn't have any whole milk around, I increased the butter by a Tablespoon and decreased the milk by a tiny bit to compensate. It worked fine and if the empty cake plate is testimony to the flavor, others thought it was as delicious as I did. Thanks for posting this recipe!
This is a scrumptious cake! I made it for a group of friends and it was unanimously pronouced delicious. I'm not easily impressed by cake recipes, but this one did it. I also used 1/4 recipe of Meanies almond paste recipe and about 2 cups of cranberries because that's what I had.1 piece left at 24 hours.
Delicious. I followed instructions exactly and the cake was perfect in 45 minutes. Moist, tender, and the almond flavor is out-of-this world. It will be made often.
My dh made this cake for my birthday. Excellent!