The dropping temperatures and the smell of crisp air makes you realize that the festive season is around the corner and it’s time to celebrate! And here is a perfect Cranberry Almond Pound Cake recipe, just in time to celebrate the holidays. Long time back at a friend’s place on Thanksgiving, I had tasted this cake and I fell in love it. The flavor was amazing and the combo of almonds -cranberries complement each other so beautifully. Every bite I took was bursting with the crunch of almonds and fresh cranberries and since then I wanted to bake this cake. RECIPE DETAILS – I love everything about this recipe. It’s –
Fairly simple Adaptable And requires no fancy ingredients. Feel free to customize this recipe to your liking – substitute cranberries with other berries and almonds with nuts of your choice.
The secret ingredient to this delicious and moist cake is Cornstarch/cornflour. Please do not omit it from the recipe. Other option would be to use cake flour as a substitute. Simply replace 1.5 cup of all purpose flour with 1.5 cups of cake flour. Combine all the ingredients (except cranberries and almonds) and flavor with almond extract. Almond extract adds a nutty flavor to the cake so please don’t substitute it. Just before baking, dust cranberries with dry flour and gently fold the berries into the batter. Cranberries are very light, so be very gentle while folding or else it may bleed into the batter. Final step would be to add more cranberries on top and sprinkle almonds all over the surface. Almonds adds a delightful layer of crunch to this cake, so add generously. Bake as directed.Brilliant red color of the berries and the crunch of almonds is what makes it a stunning cake! This cake tastes great right out of the oven. Serve with your favorite ice cream and enjoy!! Cranberry Almond Pound Cake a deliciously light and yummy cake for special occasions. This festive season, do give it a try and share your yummy creations with me on Facebook or drop me a note below.
