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    You are in: Home / Recipes / Cranberry-Almond Pound Cake Recipe
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    Cranberry-Almond Pound Cake

    Cranberry-Almond Pound Cake. Photo by ChrisF

    1/1 Photo of Cranberry-Almond Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    2 hrs

    50 mins

    Mrs. Kulik's Note:

    This recipe, from USA Today, was a real find! The cake wasn't quite as dense as I imagined it might be, considering it's a pound cake. The cake is so delicious it doesn't necessarily need a sugary frosting that might cover up the flavors.

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    Units: US | Metric


    1. 1
      A couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
    2. 2
      Preheat the oven to 425 degrees F.
    3. 3
      Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
    4. 4
      Stir the flour, salt, baking powder and baking soda together and set aside.
    5. 5
      In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
    6. 6
      Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
    7. 7
      Add the eggs individually, beating them in after each addition.
    8. 8
      Add the dry ingredients gradually, alternating with the sour cream.
    9. 9
      Beat 20 seconds and then gently fold all of the cranberries into the batter.
    10. 10
      Pour the batter into the prepared pan (s) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
    11. 11
      If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.

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    Ratings & Reviews:

    • on February 08, 2005


      Very good! Love the not too sweet cake and the tartness of the cranberries. It is moist too! I used my food processor to combine the almond paste/almond extract and sugar in step 5, pulsing it to the consistancy of sand. I did find 425 degrees a bit high and only baked it for 50 minutes, so be carefull, it could be my oven is running a bit on the hot side. I will make this again, its a keeper!

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    Nutritional Facts for Cranberry-Almond Pound Cake

    Serving Size: 1 (99 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 296.0
    Calories from Fat 103
    Total Fat 11.5 g
    Saturated Fat 5.8 g
    Cholesterol 83.7 mg
    Sodium 181.5 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 1.3 g
    Sugars 27.8 g
    Protein 4.8 g

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