Cranberry Almond Bundt Cake

Recipe by PetsRus
READY IN: 1hr 5mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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