CRANBERRY-ALMOND POUND CAKE
When you want an extra-special dessert for the holidays, it's hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. -Jackie Howell, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.
Nutrition Facts : Calories 465 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 187mg sodium, Carbohydrate 66g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY ALMOND BUNDT CAKE
Make and share this Cranberry Almond Bundt Cake recipe from Food.com.
Provided by PetsRus
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350, position rack in center of oven.
- Grease and flour a 10-12 cup bundt or kugelhopf pan (or 12 1-cup mini bundt pans) Sift together the flour, baking powder and salt.
- With a stand mixer (with paddle) or a hand mixer, beat butter and almond paste on medium speed until smooth and soft- 2 minutes.
- Add sugar and beat until light and fluffy- 2 minutes.
- Beat in eggs one at a time, scraping after each addition.
- Beat in vanilla.
- With mixer on low, alternate adding flour mixture and milk, beginning and ending with the flour.
- Scrape down as necessary.
- Beat about 20-30 seconds until batter os completely smooth.
- Fold in cranberries with a rubber spatula.
- Spoon batter into pan, spread evenly.
- Run a knife through batter to eliminate air pockets.
- Bake until wooden skewer inserted in the center of the cake comes out clean- 40-45 minutes (20 minutes for mini cakes), Set pan on rack to cool for 20 minutes, invert cake on rack to release cake, cool completely.
- Serve at room temperature with a dusting of powdered sugar.
ALMOND CRANBERRY BUNDT
I've created this lightened bundt so you can eat a BIG piece! Uses SOLO almond pastry filling. Can be topped with a dusting of powdered sugar, or glaze with almond slivers.
Provided by Brooke the Cook in
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 and grease a 10-12 cup bundt pan.
- In a medium bowl, combine flours, baking powder and salt.
- Using a mixer, beat together butter, applesauce and almond filling on medium speed until smooth, 2-4 minutes.
- Add sugar and splenda and beat until light and fluffy.
- Add vanilla, egg whites and egg, one at a time, beating after each addition - scrape down bowl as needed.
- Turn mixer to low and add flour mixture and milk alternately. Beat until batter is smooth and creamy.
- Fold in cranberries. Turn batter into greased bundt pan.
- Bake 40 minutes, insert wooden pick - cake is done when it comes out clean. Cool on wire rack for 15-20 minutes, then invert cake to cool completely.
Nutrition Facts : Calories 108.3, Fat 3.4, SaturatedFat 1.9, Cholesterol 20.9, Sodium 53, Carbohydrate 17.2, Fiber 1.1, Sugar 6.7, Protein 2.6
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