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Here’s a delicious recipe to make for your family during the holidays. Cranberry Pound Cake with Almonds is especially good after it has set for 1-2 days. It is amazingly flavorful and moist, and I love the added sweet bites of cranberries. So yummy!
I love making pound cakes. They are so simple and unpretentious with no luscious layers or creamy frosting. But never underestimate the wondrous flavor brought on by a few simple ingredients–including butter! This pound cake has become one of my favorite cakes to make during the holidays, from Thanksgiving to New Year’s Day. Our daughters often request this recipe, which says a lot! Browse more Pound Cake Recipes Here.
Ingredients for Cranberry Pound Cake with Almonds
(As a Walmart Affiliate, I earn from qualified purchases at the links below. See the full recipe at the bottom of this post.)
A Note about Bundt Pans
Nordic Ware offers an amazing selection of Bundt Pan styles to choose from. The one I made this cake in is their standard 12-cup pan. Most of the others are 10-cup capacity.
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Buy Now → Instructions for Making This Recipe
Preheat oven to 350°F. Gather all the ingredients so that you have everything close at hand. Grease a 12-cup Bundt pan. Dust lightly with flour. Alternately, you may spray the cake pan with Baker’s Joy, which is what I use when baking with any specialty cake pan.
Prepare the Cranberry Sauce
In a small saucepan, combine the fresh cranberries, 1/4 cup granulated sugar, lemon juice, and ground cinnamon. Cook on medium-low heat for 10 minutes or until cranberries begin to burst, stirring frequently. Cool completely.
Combine Cake Ingredients
In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Stir to combine.
In a large mixing bowl, cream together softened butter and cream cheese until smooth and fluffy. Gradually add remaining sugar, mixing well between additions, beating for 3-4 minutes total. Add large eggs, one-at-a-time, scraping bowl occasionally. Beat in vanilla extract and Princess Flavoring Emulsion.
When making a pound cake, it’s important to have your ingredients at room temperature. This includes the butter, cream cheese, and eggs. When these ingredients are at room temperature, they will cream together easily which will help make a light and fluffy texture in your cake.
Slowly add flour mixture and beat together until combined.
Spoon half of batter into the prepared Bundt pan. Spread cooled cranberry mixture in an even layer over batter, being careful not to touch the edges of the pan. Top with remaining batter.
Bake in preheated oven for 50-55 minutes until toothpick inserted in center comes out clean. Cool for 10 minutes, then invert onto a wire rack to cool completely.
Make the Glaze
To make the glaze, in a small bowl, combine powdered sugar, whole milk, lemon juice, vanilla extract, and almond extract. Whisk together until smooth and creamy.
Drizzle over the cooled cake. Garnish with sliced almonds.
This cake will serve 16 – 20 people. Feel free to make this cake a day or two ahead as the flavors get even better with time. Store this cake in a covered container for 5-7 days at room temperature.
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Cranberry Pound Cake with Almonds
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 3 cups fresh cranberries
- 2 1/4 cups granulated sugar (divided)
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter (softened)
- 8 oz. cream cheese (softened)
- 6 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 teaspoons Princess Flavoring Emulsion (Purchase Here.)
Glaze
- 2 cups powdered sugar
- 2 tablespoon whole milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds (for garnish)
Instructions
- Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand. Grease a 12-cup Bundt pan; dust lightly with flour. Alternately, spray pan with Baker's Joy.
Prepare the Cranberry Sauce
- In a small saucepan, combine fresh cranberries, 1/4 cup granulated sugar, lemon juice, and ground cinnamon. Cook on medium-low heat for 10 minutes or until cranberries begin to burst, stirring frequently. Cool completely.
Make the Cake Batter
- In a small bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy. Gradually add remaining sugar, mixing well between additions, beating for 3-4 minutes.
- Add large eggs, one-at-a-time, scraping bowl occasionally. Beat in vanilla extract and Princess Flavor Emulsion. Slowly add flour mixture and mix until combined.
- Spoon half of batter into the prepared Bundt pan. Spread cooled cranberry mixture in an even layer over batter, being careful not to touch the edge of the pan. Top with remaining batter.
- Bake for 50-55 minutes until toothpick inserted in center comes out clean. Cool for 10 minutes. Invert onto wire rack and cool completely.
Make the Glaze
- In a small bowl, combine the powdered sugar, whole milk, lemon juice, vanilla extract, and almond extract. Whisk together until smooth and creamy.
- Drizzle over cooled cake. Garnish with sliced almonds. Serves 16.
Notes
Nutrition
