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Cranberry-Almond Pound Cake

Total Time

Prep: 35 min. Bake: 55 min. + cooling

Makes

16 servings

When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona
Cranberry-Almond Pound Cake Recipe photo by Taste of Home

Ingredients

  • 1/2 cup dried cranberries
  • 1/4 cup amaretto
  • 4 ounces almond paste
  • 1 cup plus 2 tablespoons unsalted butter, softened and divided
  • 2-1/4 cups sugar, divided
  • 6 large eggs, room temperature
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1-1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 2 cups fresh or frozen cranberries
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 5 teaspoons 2% milk
  • 2 teaspoons amaretto
  • Sugared cranberries and sliced almonds, toasted, optional

Directions

  1. In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool.
  2. In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
  3. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan.
  4. Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  5. Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

Nutrition Facts

1 piece: 465 calories, 20g fat (11g saturated fat), 108mg cholesterol, 187mg sodium, 66g carbohydrate (46g sugars, 2g fiber), 6g protein.

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