Cranberry Pound Cake with Almonds

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 when it has set for 1-2 days. It is amazingly flavorful and moist, and I love the added sweet bites of cranberries. So yummy! 

Ingredients Needed to Make Cranberry Pound Cake with Almonds

  • 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

Ingredients Needed to Make the Glaze:

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

Instructions for Making This Recipe

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

In small saucepan, combine cranberries, 1/4 cup sugar, lemon juice, and ground cinnamon. Cook on medium-low heat for 10 minutes or until cranberries begin to burst, stirring frequently. Cool completely.

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Grease a 12-cup Bundt pan; dust lightly with flour.

A Note about Bundt Pans

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.

In a small bowl, combine 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.

A Note about Princess Flavoring Emulsion.

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 emulsion. 

Add eggs, one-at-a-time, scraping bowl occasionally. Beat in vanilla extract and Princess Flavoring Emulsion. Slowly add flour mixture and mix until combined.

Spoon half of batter into 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 50-60 minutes until toothpick inserted in center comes out clean. Cool for 10 minutes. Invert onto wire rack and cool completely.

To Make the Glaze:

Cranberry Pound Cake (without) Almonds

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, if desired. (You’ll notice in my pictures, that I’ve forgotten to add the almonds. I’m sure my husband was not pleased with this mistake, as he loves the added nuts. Oops!)

This cake will serve 16 – 20 people. 

See more Dessert Recipes Here. View more Holiday Recipes Here.

Recipe for Cranberry Pound Cake

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.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, Cranberries, Cream Chese, Holiday Baking, Slivered Almonds
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Cooling Time:: 40 minutes
Total Time: 2 hours 20 minutes
Servings: 16

Equipment

KitchenAid Mixer
Measuring Tools
Bundt Cake Pan
Cooling Rack

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:

  • 1 cup powdered sugar
  • 1 tablespoon whole milk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Sliced almonds for garnish optional

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand.
  • In small saucepan, combine cranberries, 1/4 cup sugar, lemon juice, and cinnamon. Cook on medium-low heat for 10 minutes or until cranberries begin to burst, stirring frequently. Cool completely.
  • Grease 12-cup Bundt pan; dust lightly with flour. In a small bowl, combine all-purpose flour, baking powder, baking soda, and salt.
  • 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. Add 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 prepared 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.

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 cooled cake. Garnish with sliced almonds, if desired. 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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