Cranberry-Almond Pound Cake
"When you want an extra-special dessert for the holidays, it’s hard to beat a seasonal homemade cake. I like to drizzle mine with a simple but elegant glaze flavored with amaretto. —Jackie Howell, Tucson, Arizona..."
INGREDIENTS
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1/2 cup dried cranberries
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1/4 cup amaretto
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4 ounces almond paste
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1 cup plus 2 tablespoons unsalted butter, softened and divided
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2-1/4 cups sugar, divided
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6 large eggs, room temperature
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1/2 teaspoon almond extract
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3 cups all-purpose flour
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1-1/4 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 cup sour cream
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2 cups fresh or frozen cranberries
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GLAZE:
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1-1/4 cups confectioners' sugar
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5 teaspoons 2% milk
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2 teaspoons amaretto
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Sugared cranberries and sliced almonds, toasted, optional
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