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.