Published: by Absolutely Recipes, in the recipes category.

Cranberry & Almond Pound Cake Recipe.

Ingredients:

1/2 cup dried cranberries
.
1/4 cup amaretto
.
4 ounces almond paste.
1 cup plus 2 TBSPs unsalted butter, softened and divided.
2-1/4 cups sugar, divided
.
6 large eggs, room temperature.
1/2 TSP almond extract
.
3 cups all-purpose flour
.
1-1/4 TSPs baking powder.
1/2 TSP baking soda
.
1/2 TSP salt
.
1 cup sour cream.
2 cups fresh or frozen cranberries.
GLAZE:


1-1/4 cups confectioners' sugar.
5 TSPs 2% milk
.
2 TSPs amaretto.
Sugared cranberries and sliced almonds, toasted, optional.

Recipe Instructions:

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" fluted tube pan.
Bake at 325 degrees 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.

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