Almond Cranberry Cake
This Almond Cranberry Cake is the perfect Christmas Breakfast or even dessert cake. A soft moist cake made with cranberries, almonds & a simple glaze.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 cups all purpose flour
- ¾ cup brown sugar packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- 2 large eggs beaten
- 1½ cups sour milk*
- ½ cup butter melted** (slightly cooled)
- 1½ teaspoons vanilla
- 1 cup dried cranberries (or you could use dried cherries if you prefer)
- ½ cup finely chopped almonds
- 1 cup powdered / icing sugar
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1 tablespoon cream or milk
Instructions
- 1
Pre-heat oven to 350F (180C). Grease and flour a 9½ - 10 inch (24cm) bundt pan or 9 inch cake pan or 9 x 5 x 3 inch loaf pan.
- 2
In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the middle and add the beaten eggs, sour milk, melted butter, vanilla, cranberries and almonds. Stir just to combine, 15-16 stirs only.
- 3
Spoon the batter into the prepared cake or loaf pan and bake for approximately 50-60 minutes. Check for doneness with a toothpick.
- 4
Let cool in pan then remove to a clean plate. Drizzle with glaze or dust with powdered / icing sugar. Enjoy!
- 5
In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add ½ tablespoon of half and half, mix until smooth. If you prefer a vanilla glaze then substitute the maple syrup with cream or milk.