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Cranberry Cake With Toasted Almonds

November 19, 2009

Cranberry Cake with Toasted Almonds

This delicious cake takes only 20 minutes to prepare. It’s dense, like a pound cake, with the perfect balance of sweet and tart.


3 eggs
2 cups granulated sugar
11 T unsalted butter, room temperature
1 tspn. vanilla
2 T Amaretto
2 cups all-purpose flour
2 1/2 cups cranberries (1 bag), fresh or frozen
1/3 cup almond slivers, lightly toasted


  1. Preheat oven to 350F.
  2. Lightly grease a 9 or 10” springform pan.
  3. Beat eggs and sugar together on medium speed until the mixture is pale yellow and silky looking, about 3-5 minutes.
  4. Add soft butter, vanilla, and Amaretto and continue mixing for 2 minutes.
  5. Turn the mixer speed to low and slowly add the flour.
  6. Fold in the cranberries.
  7. Evenly spread the mixture into the pan and sprinkle with toasted almond slivers.
  8. Bake for 70 minutes or more depending on the pan size. Cake is done when firm to touch. (If the top gets too brown, lightly cover the pan with foil.)
  9. Allow to cool several hours before serving.
6 Comments leave one →
  1. October 24, 2011 9:32 am

    Wowwww – it looks soooooo delicious, exactly the cake I like 🙂

  2. Karina permalink
    November 20, 2012 8:08 pm

    No baking powder or baking soda??
    The butter should be just softened before addind it to the egg/ sugar mixture or should it be melted?

    • November 21, 2012 7:03 am

      It is a bit an unusual for a cake to not have any leavening–no baking soda or baking powder–but this is a dense cake reminiscent of a pound cake. No need to melt the butter. Use room temperature, soft butter. I hope you enjoy it Karina. It’s become a family favorite here.


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