Cranberry Almond Pound Cake
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 1 cup granulated sugar
- 1 tablespoon grated orange rind
- 2 sticks (1 cup) butter, room temperature
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups rough chopped cranberries, fresh or frozen
- 1/2 cup orange juice
- Optional: orange or almond icing, or powdered sugar
Sweet Odense Almond Paste combined with tart cranberries makes this an extra moist and flavorful cake.
Time
20-25 minutes to assemble
50-60 minutes to bake
Total time: 70-85 minutes
50-60 minutes to bake
Total time: 70-85 minutes
Yield
12 servings
Directions
- Preheat the oven to 350° F. Grease and flour Bundt pan or spray with bakers spray with flour.
- Using an electric mixer set on medium speed; beat Almond Paste (grated using large hole side of a box grater), sugar and orange rind until well mixed. Add butter and beat until smooth.
- Add eggs one at a time, beating well between each addition. Beat until well combined.
- Sift flour with baking powder, baking soda and salt. Add cranberries and lightly toss until covered with flour. Add flour mixture to batter alternately with orange juice, ending with flour. Beat on low until just combined or fold in with spatula. Do not over-mix, or cake will be tough.
- Spoon batter evenly into pan, smoothing top. Rap pan on counter to insure there are no air bubbles. Bake for 50-60 minutes or until toothpick inserted in middle pulls out clean.
- Cool cake in pan, on wire rack for 10 minutes. Invert onto serving platter and finish cooling. Before serving drizzle with favorite icing or a sprinkle of powdered sugar, if desired.