Cranberry-Almond Pound Cake

Recipe by Mrs. Kulik
READY IN: 2hrs 50mins




  • 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.
  • Preheat the oven to 425 degrees F.
  • Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
  • Stir the flour, salt, baking powder and baking soda together and set aside.
  • In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
  • Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
  • Add the eggs individually, beating them in after each addition.
  • Add the dry ingredients gradually, alternating with the sour cream.
  • Beat 20 seconds and then gently fold all of the cranberries into the batter.
  • 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.
  • If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.