Recipe for Cranberry Pound Cake with Almonds

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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! 

Serving Cranberry Pound Cake for Dessert

(Post modified on 11/8/23.)

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. 

 

Special Ingredients Needed

To make this Cranberry Pound Cake, you’ll want to shop for a few special ingredients, which may also go on sale during the holiday season. Watch for sales on fresh cranberries, butter, cream cheese, all-purpose flour and granulated sugar. I always try to stock up heavily when these items are on sale. If you don’t believe me, ask my husband, daughters, or sons-in-law, as they’ve witnessed my giddiness when butter is on sale!

Pantry Items

Another special ingredient that I encourage you to buy is the Princess Cake and Cookie Flavoring Emulsion, as it really adds a lovely flavor to this cake. This may seem like a trivial addition to the recipe, but believe me when I say it’s a secret weapon! It turns an average cake into an amazingly flavorful cake. It is well worth having in your pantry stash. See Other Recipes which use this flavor emulsion. 

 

More Bundt Cake Recipes

 

Ingredients for Cranberry Pound Cake with Almonds

(See the full recipe at the bottom of this post.)

  • fresh cranberries
  • granulated sugar
  • lemon juice
  • ground cinnamon
  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • butter, softened
  • cream cheese, softened
  • large eggs, at room temperature
  • vanilla extract
  • Princess Flavoring Emulsion

Glaze

  • powdered sugar
  • whole milk
  • lemon juice
  • vanilla extract
  • almond extract
  • sliced almonds for garnish

 

A Note about Bundt Pans

Shop Kitchen Items

Nordic Ware offers an amazing selection of Bundt Pan styles to choose from. The one pictured above is the Vaulted Cathedral. The one I made this cake recipe in is their standard 12-cup pan, which you may purchase Here.

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 350F degrees. Gather all the ingredients so that you have everything close at hand.

 

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.

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. 

 

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.

Alternate Batter and Cranberry Sauce in the Cake Pan

Spoon half of batter into the prepared Bundt pan.

Add the Cranberry Sauce over the Cake Batter

Spread cooled cranberry mixture in an even layer over batter, being careful not to touch the edges of the pan. Top with remaining batter.

Allow Baked Cake to Cool for 10 Minutes before Turning Out

Bake in preheated oven for 50-60 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

Prepare Glaze for the Cake

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.

Adding Glaze to the Pound Cake

Drizzle over the cooled cake. Garnish with sliced almonds.

Serving Cranberry Pound Cake

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.

See more Dessert Recipes Here. Browse Cake Recipes Here. View more Recipes with Cranberries Here. 

 

Recipe for Cranberry Pound Cake with Almonds

Cranberry Pound Cake with Almonds

Here's a delicious recipe to make during the holidays. Cranberry Pound Cake with Almonds is amazingly flavorful and moist, and I love the added sweet bites of cranberries.
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time: 40 minutes
Total Time 2 hours 20 minutes
Serving Size 16

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 350F degrees. Gather your ingredients so that you have everything close at hand.

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.
  • Grease a 12-cup Bundt pan; dust lightly with flour. Alternately, spray pan with Baker's Joy.

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 50-60 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

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 414kcal | Carbohydrates: 57g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 309mg | Potassium: 95mg | Fiber: 2g | Sugar: 37g | Vitamin A: 659IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg

 

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