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 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.
ULTIMATE CRANBERRY PUDDING CAKE
An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!
Provided by Lisa Kreft
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.
Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g
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
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 UPSIDE-DOWN CAKE
These festive -- and flourless -- little loaves are made with ground almonds for a nutty, slightly sweet flavor. Cooking the cranberries with cane sugar tempers their pucker and renders them nice and syrupy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes four 3-by-6-inch mini loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush four 3-by-6-inch loaf pans with butter; set aside. In a small saucepan, cook cranberries and 2 tablespoon sugar over medium heat, stirring, until cranberries begin to pop, about 6 minutes. Pour among pans, evenly covering bottoms with cranberries.
- In a small bowl, whisk together almonds, baking soda, and salt. In a medium bowl, beat butter and remaining sugar until pale and fluffy. Add eggs, one at a time, beating well after each, and vanilla. Add almond mixture and stir until combined.
- Pour batter over cranberries into pans and gently smooth tops with an offset spatula. Place pans on a rimmed baking sheet and bake until loaves are golden brown and a tester inserted into centers comes out clean, about 30 minutes. Let cool slightly, then run an offset spatula around the edges of the pans and invert cakes onto a wire rack, cranberry side up.
Nutrition Facts : Calories 360 g, Cholesterol 94 g, Fat 26 g, Fiber 6 g, Protein 10 g, SaturatedFat 5 g, Sodium 176 g
CRANBERRY-ORANGE POUND CAKE
At the summer tourist resort my husband and I operate in Ontario, we prepare all the meals for our guests, so I'm always trying out new recipes. -Sheree Swistun, Winnipeg, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings (1-1/2 cups sauce).
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange zest. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries. , Pour into a greased and floured 10-in. fluted tube pan. 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 to cool completely., In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from the heat and stir in vanilla. Serve warm over cake.
Nutrition Facts : Calories 543 calories, Fat 28g fat (17g saturated fat), Cholesterol 155mg cholesterol, Sodium 366mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 1g fiber), Protein 6g protein.
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