Ingredients
-
6 3/4
-
1 1/2
-
1/4
-
8
-
7
-
1
-
4
-
1
-
1/4
-
1 1/2
-
-
-
-
-
Directions
Cranberry Almond Bundt Cake,Recipe from Fine Cooking,A wonderful recipe that is not too sweet, but full of flavor. The almond flavor goes so well with the cranberries and just gives this cake a very festive taste! I chose not to chop my fresh cranberries, but left them whole, which worked out fine and really gave a nice burst of tartness. This is rather easy to make and the result is a really nice textured cake. I have made this twice now with excellent results.,I made the cake using frozen cranberries. I was hoping to find a new cake to make for the upcoming holidays but this just isn’t going to do. I felt the cake was okay but the rest of the family wasn’t impressed.
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Steps
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1
Done
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Preheat Oven to 350, Position Rack in Center of Oven. |
|
2
Done
|
Grease and Flour a 10-12 Cup Bundt or Kugelhopf Pan (or 12 1-Cup Mini Bundt Pans) Sift Together the Flour, Baking Powder and Salt. |
|
3
Done
|
With a Stand Mixer (with Paddle) or a Hand Mixer, Beat Butter and Almond Paste on Medium Speed Until Smooth and Soft- 2 Minutes. |
|
4
Done
|
Add Sugar and Beat Until Light and Fluffy- 2 Minutes. |
|
5
Done
|
Beat in Eggs One at a Time, Scraping After Each Addition. |
|
6
Done
|
Beat in Vanilla. |
|
7
Done
|
With Mixer on Low, Alternate Adding Flour Mixture and Milk, Beginning and Ending With the Flour. |
|
8
Done
|
Scrape Down as Necessary. |
|
9
Done
|
Beat About 20-30 Seconds Until Batter Os Completely Smooth. |
|
10
Done
|
Fold in Cranberries With a Rubber Spatula. |
