Cooking with Alison

Cranberry and Almond Cake (2 variations)

In Cakes on January 19, 2011 at am

I was still craving cranberries after the holidays, so I did more baking while I could still get them fresh.  This cake looks beautiful and has a light flavour.  It is moist, dense, and subtly sweet with delicious bursts of juicy and tart cranberries.  I’ve made this two ways by making a tiny adjustment.  The first time I made this, I used amaretto like the original recipe suggested.  Personally, I don’t like artificial almond flavouring, so it was a bit overpowering for me.  But if you like an almond flavoured cake, then use the amaretto because it provides a nicer flavour than almond extract would.  If you’re like me, and prefer a simple pound cake base, use the milk instead.

Cranberry and Almond Cake Recipe

adapted from Conscious Crumbs

3 large eggs

2 cups granulated white sugar

1 stick + 3 tbsp unsalted butter, softened at room temperature (plus more for greasing)

1 tsp vanilla extract

2 tbsp milk or amaretto (almond liqueur)

2 cups all-purpose flour

3 cups fresh cranberries

100 g (approx. 1 1/2 cups) sliced almonds

Preheat the oven to 350F.  Lightly butter and flour a 10 inch springform pan.  (A 9 inch pan will work too, but you will need to increase the baking time and you may have a slightly drier cake.)  In the bowl of a stand mixer, beat the eggs and sugar on medium speed for 3 minutes.  The mixture should be pale yellow and smooth.  Then add the butter, vanilla, amaretto or milk, and continue beating on medium speed for 3 more minutes.  You may still have small pieces of butter in the batter.  On the slowest speed, add the flour gradually until well combined.  The batter will be thick.  Fold in the cranberries and spread the batter evenly into the prepared pan.  Sprinkle over the almond slices.  Place the cake pan on a baking sheet and bake until an inserted toothpick just comes out clean, 50 to 55 minutes.  Do not overcook.  Even if your toothpick is slightly moist, you can take the cake out of the oven, because it will continue to cook in the pan.  Transfer the cake pan to a wire rack and cool completely before removing.  Enjoy at room temperature or chilled.

  1. Hi
    pretty looking cake, am sure it tasted good too. it is possible to bake in a smaller pan and have a taller cake. thanks for sharing

    • Hi Kit,

      Thanks so much for your comment! When I first made this cake, I considered using a smaller pan too, because I thought it would look prettier if it was taller. But after I tasted it, I decided against it, because of the cake’s texture. It is similar to a pound cake and is moist and dense. Also, the flavour is light and the topping makes it look dainty – perfect for tea time. So I think the “shortness” of it suits the texture.

      If you wanted to make a taller cake, I would try reducing the oven temperature to 300 or 325 degrees F and increasing the baking time. You run the risk of having a drier cake though. Let me know how it works for you!

  2. Hi Alison,

    I baked this using milk as the substitute and Krystal raved about it. I never try anything I bake since Krystal is the taste tester for all the creations I steal from your blog. However, I’m sure that if I did try it, it would be absolutely awesome 🙂


    • Hi Matthew,

      I am So glad to hear that Krystal liked the cake 🙂 You are becoming quite the baker!!! Thank you again for testing my recipes and for posting comments 🙂 I really appreciate it!

  3. Hi Alison,
    I have made this cake, and followed it to the end. It was a hit! This is in my favorites for Cranberry and Almond Cake. Thanks alot .

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