Best Cranberry Almond Bundt Cake Recipes

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CRANBERRY-ALMOND POUND CAKE



Cranberry-Almond Pound Cake image

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

1/2 cup dried cranberries
1/4 cup amaretto
4 ounces almond paste
1 cup plus 2 tablespoons unsalted butter, softened and divided
2-1/4 cups sugar, divided
6 large eggs, room temperature
1/2 teaspoon almond extract
3 cups all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups fresh or frozen cranberries
GLAZE:
1-1/4 cups confectioners' sugar
5 teaspoons 2% milk
2 teaspoons amaretto
Sugared cranberries and sliced almonds, toasted, optional

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 POUND CAKE



Cranberry-Almond Pound Cake image

This recipe, from USA Today, was a real find! The cake wasn't quite as dense as I imagined it might be, considering it's a pound cake. The cake is so delicious it doesn't necessarily need a sugary frosting that might cover up the flavors.

Provided by Mrs. Kulik

Categories     Dessert

Time 2h50m

Yield 20 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.
  • Preheat the oven to 425 degrees F.
  • Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
  • Stir the flour, salt, baking powder and baking soda together and set aside.
  • In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
  • Add the butter and beat with an electic mixer until fluffy or about 3 minutes.
  • Add the eggs individually, beating them in after each addition.
  • Add the dry ingredients gradually, alternating with the sour cream.
  • Beat 20 seconds and then gently fold all of the cranberries into the batter.
  • 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.
  • If desired, drizzle a light glaze of confectioners' sugar and milk over the cake and garnish with slivered almonds.

Nutrition Facts : Calories 296, Fat 11.5, SaturatedFat 5.8, Cholesterol 83.8, Sodium 181.5, Carbohydrate 44.3, Fiber 1.3, Sugar 27.8, Protein 4.8

WINNING CRANBERRY BUNDT CAKE



Winning Cranberry Bundt Cake image

The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio

Provided by Taste of Home

Categories     Desserts

Time 2h40m

Yield 10 servings.

Number Of Ingredients 12

2/3 cup butter, softened
1 cup sugar
3 large eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
3/4 cup chopped dried cranberries
1/3 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

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