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This is a wonderful cake for Thanksgiving, Christmas or any special occasion!
Cranberry Almond Pound Cake
1 cup dried cranberries
2 Tbls. almond flavored liqueur
3 cups flour
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baling soda
1 tube (7-8 oz.) almond paste
2 sticks butter
2cups sugar
1/2 tsp. almond extract
5 large eggs
1 container (8 oz.) sour cream
2 cups fresh or frozen cranberries


1/2 cup sugar
1 Tbls. grated orange peel
1/3 cup fresh orange juice
1 Tbls. fresh lemon juice
Preheat oven 325, grease and flour (I use Baker’s Joy) a 6 cup Bundt pan.
In small bowl, combine dried cranberries and liqueur, set aside.

On a sheet of waxed paper or in a bowl, combine flour, baking powder, salt and baking soda.

In mixing bowl with electric mixer
beat butter until creamy, beat in sugar, until light and fluffy. Then beat in almond paste and extract. Add eggs one at time. Reduce speed and add flour.
Alternate flour with sour cream, begin and end with flour.
Mix just until blended.

Stir in dried cranberries with liqueur as well as fresh cranberries. Spoon into prepared tube pan.

Bake cake for l 1/2 hours or until tester comes out clean. Cool on rack for 10 minutes while preparing syrup.

Stir together sugar, orange peel, orange juice, and lemon juice in a small sauce pan. Bring to a boil and cook 3 minutes, stirring constantly, until mixture thickens slightly and orange peel is lightly glazed. Invert cake onto rack placed over a rimmed baking sheet. Remove pan and prick top with a long fork or skewer at 1-inch intervals. Spoon hot syrup slowly over cake. Repeat, spooning any syrup that has fallen onto the baking sheet.
Cool completely.

*If desired the cake may be stored, tightly covered, at room temp. for up to 3 days, or may be frozen, tightly wrapped in foil. Defrost wrapped cake at room temp.

Servings: 24

Nutritional information per serving

No nutrition information available

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