Cranberry Almond Cream Cheese Pound Cake Food

CRANBERRY-ALMOND POUND CAKE

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.

CRANBERRY-ALMOND POUND CAKE

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.

CRANBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease and flour a 10-inch bundt pan.
• With an electric mixer, beat butter and cream cheese until combined.
• Add the sugar, then turn the mixer to med-high and cream for 3 minutes, until light and fluffy. Mix in the eggs, one at a time.
• Add lemon juice and zest, almond extract, and vanilla and mix well. Stir in salt.
• Add the cake flour in two batches.
• Fold in the cranberries.
• Spread the batter evenly in the prepared bundt pan. Bake for 60-70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached.
• Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.

CRANBERRY CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Grease and lightly flour a 9x13 inch baking pan (this cake gets inverted at the end so you will need a platter that fits the pan size that you use).
• Prepare cake mix following package instructions. Combine cream and sugar in a separate bowl. Pour cake batter evenly into prepared pan. Sprinkle cranberries over batter. Pour cream mixture over cranberries. Bake 45-50 minutes or until a toothpick in the center comes out clean. Let stand 5 minutes and invert over cake platter.

CRANBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, cream together margarine or butter and sugar. Beat in eggs, buttermilk or yogurt, and almond extract. In a separate bowl, mix together baking powder, baking soda, flour and salt. Add all at once to the wet ingredients, stirring just to blend.
• Grease and flour a tube pan. Spoon half of batter into pan. Spread half of cranberry sauce evenly atop batter, then spread remaining batter over that. Top with remaining cranberry sauce, and sprinkle toasted almonds evenly over sauce.
• Bake coffeecake in a preheated 350°F oven for 55 minutes, or until cake tests done. Remove from oven, and cool in pan for 5 minutes. While cake is cooling, make glaze by mixing the confectioners' sugar, milk and almond extract. Turn cake out of pan, and dribble glaze over warm cake. Let cake cool completely before serving (or serve it warm, if you don't mind it crumbling a bit!).

ALMOND POUND CAKE

Steps:

• Preheat the oven to 325°F.
• Butter and flour a loaf pan or small square pan (8"x8").
• Cream the butter and sugar.
• Beat in the eggs one at a time.
• Beat in the almond extract and the water.
• Stir together the flour, ground almonds and baking powder.
• Stir this into the wet ingredients.
• Pour evenly into the prepared pan.
• Bake for 45 minutes for a loaf pan.
• Bake for 50 minutes in the square pan, or in either case until a toothpick inserted in the centre comes out clean.

ALMOND-CREAM CHEESE POUND CAKE FROM SCRATCH

Steps:

• Heat oven to 325°F Spray fixed-bottom 9 1/2- or 10-inch tube pan with cooking spray. Line bottom with parchment paper; spray paper.
• Whisk flour, baking powder and salt in medium bowl. Beat butter and cream cheese in large bowl at medium speed until combined. Beat in sugar 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in almond extract and vanilla until blended. Slowly beat in flour mixture just until incorporated. Spoon batter into pan; sprinkle with almonds, pressing gently into batter.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 20 minutes. Run small knife around edges and tube; invert cake onto wire rack. Remove parchment paper; turn almond-side up. Cool completely. (Cake can be made 3 days ahead.) Store at room temperature.

ALMOND CREAM CHEESE POUND CAKE

Steps:

• Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
• Place all ingredients in large mixing bowl.
• Mix with electric mixer on low for one minute until all combined.
• Mix at medium for two minutes.
• Batter should look uniform and thick.
• Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
• Serve alone or with berries and sweetened whipped cream.
• The cake is rich on its own.

CREAM CHEESE ALMOND POUND CAKE

Steps:

• Set oven to 325°F (set oven rack to second-lowest position).
• Generously grease a tube or bundt pan with softened shortening.
• Coat/sprinkle the insides of the pan with about 1/4 -1/3 cup ground almonds.
• In a medium bowl, cream the butter and cream cheese until fluffy.
• Add in the sugar and beat for about 3-4 minutes.
• Add in the eggs and extract, beat until well combined.
• In another bowl, sift together flour, salt and baking powder.
• Add the flour mixture to the creamed mixture and beat well.
• Add in about 1/2 cup ground almonds and mix well to combine.
• Carefully spoon the batter into pan on top of the almonds.
• Bake for about 1 hour and 15 minutes (careful not to over bake).

CRANBERRY ALMOND POUND CAKE RECIPE - (4.3/5)

Steps:

• Two hours before baking, heat the Amaretto and dried cranberries in a small saucepan. Let cool, stirring occasionally, until the fruit has soaked up all of the liquid. Preheat oven to 325℉, oil pan with Pam with Flour cooking spray. Sift together flour, salt, baking powder and baking soda. Set aside. In a large mixing bowl, using the paddle of an electric mixer on low speed, combine almond paste, almond extract and sugar until mixture looks like wet sand. Add butter; mix at medium speed until very fluffy, about 3 minutes. Scrape bowl with rubber spatula. Add eggs, one by one, beating until blended. On low speed add 1/3 dry ingredients and 1/3 sour cream; scrape bowl with a spatula. Repeat twice more. Finally beat for 20 seconds, until smooth. Fold in all berries. Fold batter into prepared pan. Level top with spatula and tap pan gently to evenly distribute batter into the pan. Bake 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Cool cake in pan for 20 minutes and then turn out onto a wire rack. Make the glaze while the cake is cooling. GLAZE: Sift the powdered sugar into a bowl and slowly blend in milk or Amaretto with a fork until smooth. Drizzle the warm cake with the glaze. Once cool, transfer to a serving platter. Notes: If you want to make a smaller cake, divide the recipe in half and use loaf pans. I used my food processor to blend the almond paste with the sugar, and substituted fat free sour cream for the regular sour cream.