Recipe by Pets'R'us
Recipe from Fine Cooking
Top Review by KitchenManiac
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 recipe #69361 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!
- 191.35 g all-purpose flour (1 1/2 cups)
- 7.39 ml baking powder
- 1.23 ml salt
- 226.79 g unsalted butter, softened at room temperature
- 198.44 g almond paste (Not Marzipan, about 2/3 cup)
- 236.59 ml granulated sugar
- 4 large eggs, room temperature
- 4.92 ml vanilla
- 59.14 ml whole milk, room temperature
- 354.88 ml cranberries, chopped, fresh or thawed frozen
- powdered sugar, for dusting (optional)
Directions See How It's Made
- Preheat oven to 350, position rack in center of oven.
- Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.
- With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
- Add sugar and beat until light and fluffy- 2 minutes.
- Beat in eggs one at a time, scraping after each addition.
- Beat in vanilla.
- With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
- Scrape down as necessary.
- Beat about 20-30 seconds until batter os completely smooth.
- Fold in cranberries with a rubber spatula.
- Spoon batter into pan, spread evenly.
- Run a knife through batter to eliminate air pockets.
- Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.
- Serve at room temperature with a dusting of powdered sugar.