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5 from 2 votes

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

Ingredients

DRY INGREDIENTS

WET INGREDIENTS

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

TOPPINGS

Instructions

  • 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!!