CRANBERRY ALMOND POUND CAKE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- Two hours before baking, heat the Amaretto and dried cranberries in a small saucepan. Let cool, stirring occasionally, until the fruit has soaked up all of the liquid. Preheat oven to 325℉, oil pan with Pam with Flour cooking spray. Sift together flour, salt, baking powder and baking soda. Set aside. In a large mixing bowl, using the paddle of an electric mixer on low speed, combine almond paste, almond extract and sugar until mixture looks like wet sand. Add butter; mix at medium speed until very fluffy, about 3 minutes. Scrape bowl with rubber spatula. Add eggs, one by one, beating until blended. On low speed add 1/3 dry ingredients and 1/3 sour cream; scrape bowl with a spatula. Repeat twice more. Finally beat for 20 seconds, until smooth. Fold in all berries. Fold batter into prepared pan. Level top with spatula and tap pan gently to evenly distribute batter into the pan. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool cake in pan for 20 minutes and then turn out onto a wire rack. Make the glaze while the cake is cooling. GLAZE: Sift the powdered sugar into a bowl and slowly blend in milk or Amaretto with a fork until smooth. Drizzle the warm cake with the glaze. Once cool, transfer to a serving platter. Notes: If you want to make a smaller cake, divide the recipe in half and use loaf pans. I used my food processor to blend the almond paste with the sugar, and substituted fat free sour cream for the regular sour cream.
STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
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-ALMOND POUND CAKE
This recipe, from USA Today, was a real find! The cake wasn't quite as dense as I imagined it might be, considering it's a pound cake. The cake is so delicious it doesn't necessarily need a sugary frosting that might cover up the flavors.
Provided by Mrs. Kulik
Categories Dessert
Time 2h50m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 296, Fat 11.5, SaturatedFat 5.8, Cholesterol 83.8, Sodium 181.5, Carbohydrate 44.3, Fiber 1.3, Sugar 27.8, Protein 4.8
GRAND MARNIER CRANBERRY POUND CAKE
This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. -Kathy Hunter, Woodland, Washington
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a microwave-safe bowl, toss cranberries with Grand Marnier; microwave, covered, on high just until heated through. Cool slightly., In a large bowl, beat butter, cream cheese and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with yogurt, beating well after each addition. Drain cranberries; fold cranberries into batter., Transfer batter to prepared pan. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix Grand Marnier and enough confectioners' sugar to reach a drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 425 calories, Fat 12g fat (7g saturated fat), Cholesterol 78mg cholesterol, Sodium 259mg sodium, Carbohydrate 71g carbohydrate (50g sugars, Fiber 2g fiber), Protein 5g protein.
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