Cranberry-Almond Pound Cake
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
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
Reviews
I have been making this for years. It is a spectacular looking dessert and the flavor is amazing. I have also done this in mini loaf pans to give as gifts.
Wonderful cake. Made for the Xmas holidays and got rave reviews. The cake is visually beautiful and festive looking and the flavors are well balanced.
This pound cake has been a Christmas Favorite every year since it first appeared in the Taste of Home Magazine. It's rich, tender, delicious, and all but melts in your mouth. I usually wind up making 3 or 4 bathes of the recipe, baking most of them in different sized loaf pans, to be given as gifts to family and friends, who look forward to receiving them every year. This is, without a doubt, the best pound cake we've ever had. I omit the glaze, because it's so rich already, and doesn't need more than a dusting of powdered sugar before serving.