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Cranberry Almond Pound Cake

5 from 2 votes
Total: 50 minutes
Serves 12 INCH CAKE

A beautifully moist Cranberry Almond Pound Cake that is bursting with delicious cranberries and almond flavor throughout. Easy to make and a total crowd pleaser recipe!

Cranberry Almond Pound CakeOut of all four seasons, fall is one of my favorite seasons. It’s the beautiful time of the year when every foliage and trees are supernaturally red or orange thus creating a perfect backdrop of nature’s myriad colors.

The dropping temperatures and the smell of crisp air makes you realize that the festive season is around the corner and it’s time to celebrate! And here is a perfect Cranberry Almond Pound Cake recipe, just in time to celebrate the holidays.

Long time back at a friend’s place on Thanksgiving, I had tasted this cake and I fell in love it. The flavor was amazing and the combo of almonds -cranberries complement each other so beautifully. Every bite I took was bursting with the crunch of almonds and fresh cranberries and since then I wanted to bake this cake.Cranberry Almond Pound Cake

RECIPE DETAILS – I love everything about this recipe. It’s –

  • Fairly simple
  • Adaptable
  • And requires no fancy ingredients.
  • Feel free to customize this recipe to your liking – substitute cranberries with other berries and almonds with nuts of your choice.

The secret ingredient to this delicious and moist cake is Cornstarch/cornflour. Please do not omit it from the recipe. Other option would be to use cake flour as a substitute.

Simply replace 1.5 cup of all purpose flour with 1.5 cups of cake flour.

Cranberry Almond Pound CakeCombine all the ingredients (except cranberries and almonds) and flavor with almond extract. Almond extract adds a nutty flavor to the cake so please don’t substitute it.

Just before baking, dust cranberries with dry flour and gently fold the berries into the batter. Cranberries are very light, so be very gentle while folding or else it may bleed into the batter.

Final step would be to add more cranberries on top and sprinkle almonds all over the surface. Almonds adds a delightful layer of crunch to this cake, so add generously. Bake as directed.Cranberry Almond Pound CakeBrilliant red color of the berries and the crunch of almonds is what makes it a stunning cake! This cake tastes great right out of the oven. Serve with your favorite ice cream and enjoy!!

Cranberry Almond Pound Cake a deliciously light and yummy cake for special occasions. This festive season, do give it a try and share your yummy creations with me on Facebook or drop me a note below.Cranberry Almond Pound Cake

Cranberry Almond Pound Cake

5 from 2 votes
A beautifully moist Cranberry Almond Pound Cake that is bursting with delicious cranberries and almond flavor throughout. Easy to make and a total crowd pleaser recipe!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 12 INCH CAKE



  • 1.5 cup All purpose flour (maida)`
  • 2 tablespoon Cornflour
  • 1 teaspoon Baking powder
  • A pinch of Salt


  • 3/4 cup Soften Unsalted Butter
  • 3/4 cup + 2 tablespoon superfine Sugar
  • 3 medium Eggs
  • 1/4 cup Milk
  • 1 teaspoon Almond Extract



  • Assemble: dry ingredients. Preheat oven at 350 degree F.
  • Wet ingredients.
  • Almond extract adds a nutty flavor to the cake so please don't substitute it.
  • Milk.
  • Sugar and butter
  • And toppings - cranberries and almonds.
  • Save 1 tablespoon flour on the side. Will be used later to dust cranberries. In a large bowl combine all the dry ingredients one by one.
  • If any lumps are left behind, rub them using a spatula.
  • Cream butter and sugar until light and fluffy. Creaming incorporates air into this mixture.
  • Add eggs one by one. Beat until well mixed.
  • Pour in milk and almond extract. Add dry ingredients and beat until well blended.
  • Scrape down the sides of the bowl.
  • Dust cranberries in 1 tablespoon flour that we had saved earlier in the recipe.
  • Gently fold them into the batter.
  • Pour batter in a greased pan. Top with some more chopped cranberries.
  • Generously add sliced almonds on top to cover the surface.
  • Bake for 40- 45 minutes or until the toothpick comes out clean.
  • Transfer it to a wire rack and allow to cool completely.
  • This cake tastes great right out of the oven.
  • Serve with your favorite ice cream and enjoy!!
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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  1. Heather says:

    what is a substitute for fresh cranberries – dried???

    • Ruchi says:

      Dried cranberries would be the closest. If dried cranberries are too sweet then adjust the sugar content in the recipe.

  2. Nirmala says:

    Waw soo yummy

  3. zeba Durrani says:

    This looks so delicious Ruchi!

  4. Anits says:

    It came yummy

  5. TgLove says:

    Made this as a back up on Thanksgiving in case the pies didn’t set and ended up loving it! Super yummy!

  6. Sonika Jaiswal says:

    Hi Ruchi ,

    I like the recipe of Cranberry Almond Pound Cake , but my query is if we will not sweeten the cranberries would it not be sour in taste or would cake not flavor sour .

    • Ruchi says:

      Sonika, this cake is a perfect balance of sweet and tart. Fresh cranberries do have a sour taste but in this recipe the sour taste of fresh cranberries is balanced with the sugar added to the recipe.
      But if the sour taste do concern you than switch cranberries with strawberries.

  7. Khyati says:

    Egg replacement??

  8. Anjali says:

    Hi, I will not get fresh cranberries here in India. Can I use frozen ones? Or replace them with frozen raspberries? Thank you.

  9. Puja says:

    This is such a great recipe, I made it twice/thrice last year during the holidays and back again this year. I cut back the cranberries on one of the attempts and went back to using the full qty suggested in the recipe as it really does balance out very well. Thanks!