Description
Cranberry-Almond Pound Cake is a moist and flavorful dessert that beautifully blends the nutty richness of almonds with the tartness of cranberries. With its stunning golden hue and vibrant flecks, this cake is perfect for any occasion, whether it’s a festive gathering or a cozy afternoon snack. Easy to prepare, it guarantees delightful results for bakers of all skill levels. Each slice serves up comforting flavors that evoke warmth and joy, making it a must-try recipe.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp almond extract
- 1 cup fresh or frozen cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in almond extract.
- Gradually combine dry ingredients with the wet mixture without overmixing. Gently fold in cranberries.
- Pour batter into prepared pan and bake for 60-70 minutes until golden brown and a toothpick comes out clean. Allow cooling before slicing.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 260
- Sugar: 20g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg