Cranberry Cake With Almond Glaze Food

LEMON ALMOND CAKE WITH CRANBERRY GLAZE

Steps:

• For the lemon almond cake: Preheat the oven to 350 degrees F.
• Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
• Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
• For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
• To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

CRANBERRY CAKE W/ALMOND GLAZE

Steps:

• Preheat oven to 350°F Grate 1/4 tsp peel from lemon and squeeze 2 tsp juice. Set juice aside.
• In a saucepan, combine 1 C cranberries, 1/4 C granulated sugar, grated lemon peel, and cinnamon. Cook on medium-low 10 minutes, or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cranberries.
• Grease and dust with flour a 12-cup Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• Cream butter and cheese until fluffy and smooth with mixer. Gradually add 2 C of sugar, 1/2 C at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating after each addition. Beat in 1 tbsp vanilla extract and 1 tsp almond extract. Reduce mixture speed to low and add flour mixture. Beat until just combined.
• Spoon 3/4 cake batter into Bundt pan. Top with cranberry mixture in an even layer. Top all with rest of cake batter. Bake 55 min to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack; remove pan. Cool completely.
• In medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 tsp almond extract until smooth; drizzle over cake. Garnish with almonds.

LEMON-OLIVE OIL CAKE WITH CRANBERRY GLAZE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
• In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
• Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
• Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

CRANBERRY CAKE WITH ALMOND GLAZE

Steps:

• 1. Preheat oven to 350. From lemon, grate 1/4 teaspoon peel and squeeze 2 teaspoons juice; set aside seperately.
• 2. In 2 quart saucepan, combine 1 cup cranberries, 1/4 cup sugar, grated lemon peel, and cinnamon, cook on medium-low 10 minutes or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cup cranberries. (Can be prepared up to 3 days ahead; cover and refrigerate.)
• 3. Meanwhile, grease 12 cup Bundt pan, dust lightly with flour. In large bowl, Whisk together flour, baking powder, baking soda and salt.
• 4. With mixer on medium-high speed, beat butter and cream cheese until fluffy and smooth. With mixer running, add 2 cups granulated sugar, 1/2 cup at a time. Beat 1 minute longer. Add eggs 1 at a time, beating between additions, scraping bowl occasioally. Beat in 1 tablespoon vanilla extract and 1 teaspoon almond extract. Reduce mixer speed to low. Add flour mixture. beat until just combined.
• 5. Spoon three quarters of batter into prepared pan. Spread cooled cranberry mixture in even layer over batter. Top with remaining batter. Bake 55 minutes to 1 hour 10 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack 10 minutes. Invert onto rack' remove pan. Cool completely. Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.
• 6. To serve, in medium bowl, whisk together confectioners sugar, reserved lemon juice, water, and remaining 1/4 almond extract and 1/4 vanilla extract until smooth. Drizzle over cake. Garnish with almonds.

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 POUND CAKE WITH CRANBERRY GLAZE

Steps:

• Cake: Preheat oven to 350F with shelf in middle of oven.
• Butter and flour 3-quart bundt cake pan.
• In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
• Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
• Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
• Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
• strain through fine sieve, pressing hard on solids;.
• allow to cool slightly; brush on cake.

CRANBERRY CAKE WITH ALMOND GLAZE

Steps:

• 1. Preheat oven to 350 degrees F. From lemon, grate 1/4 teaspoon peel and squeeze 2 teaspoons juice; set aside separately.
• 2. In a 2-quart saucepan, combine 1 cup cranberries, 1/4 cup sugar, grated lemon peel, and cinnamon. Cook on medium-low for 10 minutes or until some cranberries have burst, stirring frequently. Cool completely. Stir in remaining cup of cranberries. (Can be prepared up to 3 days ahead; cover and refrigerate.)
• 3. Meanwhile, grease 12-cup Bundt pan; dust lightly with flour. In large bowl, whisk together flour, baking powder, baking soda, and salt.
• 4. With mixer on medium-high speed, beat butter and cream cheese until fluffy and smooth. With mixer running, add 2 cups sugar, 1/2 cup at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating in between additions, scraping bowl occasionally. Beat in 1 tablespoon vanilla and 1 teaspoon almond extract. Reduce mixer speed to low. Add flour mixture. Beat until just combined.
• 5. Spoon three-quarters of batter into prepared pan. Spread cooled cranberry mixture in even layer over batter. Top with remaining batter. Bake 55 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Invert onto rack; remove pan. Cool completely. Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.
• 6. To serve, in medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 teaspoon vanilla and 1/4 teaspoon almond extract until smooth; drizzle over cake. Garnish with almonds, if desired.