Cranberry-almond Pound Cake

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• Servings: 20
• 2 cups fresh cranberries or 2 cups frozen cranberries
• 1/2 cup dried cranberries
• 1/4 cup water
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 4 ounces almond paste
• 1/2 teaspoon almond extract
• 2 1/2 cups sugar
• 10 tablespoons butter
• 6 eggs
• 1 cup sour cream or 1 cup plain yogurt

Recipe

• 1 a couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
• 2 preheat the oven to 425 degrees f.
• 3 grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
• 4 stir the flour, salt, baking powder and baking soda together and set aside.
• 5 in a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
• 6 add the butter and beat with an electic mixer until fluffy or about 3 minutes.
• 7 add the eggs individually, beating them in after each addition.
• 8 add the dry ingredients gradually, alternating with the sour cream.
• 9 beat 20 seconds and then gently fold all of the cranberries into the batter.
• 10 pour the batter into the prepared pan (s) and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
• 11 if desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.