Cranberry Cake with Almond Glaze

2
Jolayne Cooper

By
@jwcooper

I love anything cranberry, so when I saw this recipe on goodhousepeeking.com I knew I had to try it. It is as good as it looked in the picture.

Rating:

☆☆☆☆☆ 0 votes

Serves:
16
Prep:
35 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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  • 1
    lemon
  • 2 c
    fresh or frozen cranberries
  • 2 1/4 c
    sugar
  • 1/8 tsp
    cinnamon
  • 3 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 c
    (2 sticks) butter, softened, no substitutions
  • 1 pkg
    (8 oz.) cream cheese, softened
  • 6
    large eggs, at room temperature
  • 1 Tbsp
    vanilla
  • 1/4 tsp
    vanilla
  • 1 1/4 tsp
    almond extract
  • 1 c
    confectioners' sugar
  • 1 Tbsp
    water
  • ·
    sliced almonds, for garnish

How to Make Cranberry Cake with Almond Glaze

Step-by-Step

  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.

Printable Recipe Card

About Cranberry Cake with Almond Glaze

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American




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