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Cranberry-Almond Poundcake Recipe

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This recipe for Cranberry-Almond Poundcake, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Moore
Added: Thursday, June 22, 2006


2 cups cranberries fresh or frozen
1/2 cup dried cranberries
1/4 cup amaretto liqueur ( I use water)
3 cups all-purpose flour
1/2 tsp salt
1 1/4 tsp baking soda
4 oz. almond paste (room temperature)
1/2 tsp almond extract
2 1/2 cups suagar
1 cup plus 2 tbs (10 oz) butter
6 eggs
1 cup sour cream

2 Tbs. amaretto liqueur (I use water)
1 1/2 cups powdered sugar

Two hours before baking: In small saucepan, heat amaretto and add dries cranberries. Let cool, stirring occasionally, until the fruit has soaked up all the liquid.
Preheat oven to 325 degrees. Butter and flour ( I use powdered sugar) a 10-inch Bundt pan, tapping out excess flour.
Stir together flour, salt, baking powder, baking soda. Set aside.
In large mixing bowl, combine almond paste, almond extract and sugar until the mixture looks like wet sand. Add butter: beat at medium speeed until fluffy, about three minutes. Scape bowl, add eggs, one at a time, beating until blended.
On low speed, beat in 1/3 dry ingredients and 1/3 of sour cream. repeat twice more. Finally, beat batter for 20 seconds until blended.
Pour batter into prepared pan. Bake 50-60 minutes or until toothpick inserted in the middle come out clean. ( always takes longer for me, maybe altitude)
Cool cake in pan for 20 minutes, then turn onto a wire rack.
Make the glaze. Sift the powdered sugar into small bowls and slowly add liquid until smooth. Drizzle the warm cake with glaze.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
400 calories, 5 g protein, 1 g fiber, 17 g fat, 56 carbs, 147 sodium. Many calories but worth it!Freezes well.




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