Description
Cranberry-Almond Pound Cake is a luscious dessert that harmoniously blends the tartness of dried cranberries with the nutty crunch of sliced almonds. This moist, buttery cake is infused with sweet almond and vanilla aromas, making it an irresistible choice for any occasion. Whether served at family gatherings or enjoyed during cozy evenings at home, each slice transports you to a world of comforting flavors and cherished memories.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 3 large eggs
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 cup dried cranberries
- ½ cup sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time; add vanilla and almond extracts.
- Gradually mix in dry ingredients until just combined.
- Fold in cranberries and almonds until evenly distributed.
- Pour batter into the prepared pan and bake for 55-60 minutes or until golden brown. Check doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg