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
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., 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., 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., 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., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.
Nutrition Facts : Calories 465 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY BUNDT CAKE
Cranberry sauce gives this moist cake its pretty swirled look. Serve slices for dessert after dinner or as coffee cake for bunch. -Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. , Spoon a third of the batter into a greased and floured 10-in. fluted tube pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with pecans., Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine icing ingredients until smooth; drizzle over warm cake.
Nutrition Facts : Calories 381 calories, Fat 16g fat (8g saturated fat), Cholesterol 77mg cholesterol, Sodium 345mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
CRANBERRY ALMOND BUNDT CAKE
Make and share this Cranberry Almond Bundt Cake recipe from Food.com.
Provided by PetsRus
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 24 serving(s)
Number Of Ingredients 11
Steps:
- 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.
CRANBERRY-ALMOND VINAIGRETTE
I got the idea for this dressing from my love for Post Cranberry and Almond Cereal - I thought it was a great flavor combination. I like this dressing over a mixed green salad, potato salad (yes, it actually works) and even grilled salmon or warm roast turkey breast and glazed ham steaks at Christmas. I really love the color of this dressing - whatever it touches looks so pretty.
Provided by danadooley
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.
Nutrition Facts : Calories 102.8 calories, Carbohydrate 5.3 g, Fat 9.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.4 g, Sodium 582.3 mg, Sugar 4.2 g
ALMOND CRANBERRY CRUMBLE RECIPE BY TASTY
Here's what you need: flour, cocoa powder, milk, honey, melted butter, crushed almonds, desired amount of dried cranberries, oats, maple syrup, vanilla extract, milk, melted dark chocolate
Provided by Aishani Uddaraju
Categories Desserts
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- In a bowl, mix together cereal powder, honey, cocoa powder, and melted butter. Slowly pour the milk and mix thoroughly until it becomes doughy. Mold into the bottom of a separate bowl to form a base crust.
- In the mixing bowl, add the oats, biscuit powder, and crushed almonds. Mix thoroughly. Add the cranberries. Mix well.
- Drizzle the syrup and let the mixture sit there for 2 minutes.
- Mix the syrup well into the crumble (make sure it is evenly mixed). Put the mixture on top of the chocolate tart base and press in evenly. Make sure it is really compact.
- Drizzle the milk over it and let it rest.
- If desired, drizzle melted dark chocolate on top for a warm taste.
- Bake in the microwave for about 2 minutes (may vary).
- Serve warm.
Nutrition Facts : Calories 316 calories, Carbohydrate 42 grams, Fat 13 grams, Fiber 4 grams, Protein 9 grams, Sugar 12 grams
ORANGE-CRANBERRY BUNDT® CAKE
A mixture of applesauce and coconut oil creates a light, moist crumb that mimics the buttery texture you'd expect in any good Bundt Cake--no one will realize this one's vegan.
Provided by isachandra
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 3h25m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).
- Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
- Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
- Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
- Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
- Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.
Nutrition Facts : Calories 358.5 calories, Carbohydrate 68.7 g, Fat 8.2 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 6.3 g, Sodium 253.6 mg, Sugar 44.5 g
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