Cranberry Almond Pound 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!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 INCH CAKE
- 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.
Almond extract adds a nutty flavor to the cake so please don't substitute it.
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!!