Cranberry Almond Bundt Cake

Good morning! I hope that you are enjoying this beautiful month of December,  I personally cannot believe it is half over and Christmas is just 10 days away! I have just returned from 2 weeks in Buenos Aries, Argentina. The weather was beautiful and the trip fabulous, I will tell you all about it later. 

In the meantime I thought I would share a scrumptious recipe for this Cranberry Almond Bundt cake that I made recently to give as Christmas gifts. This cake freezes well and would be a wonderful Christmas breakfast treat or in a gift basket for friends. 

Cranberry Almond Bundt Cake

Recipe from Delightfull E Made

1/2 cups of almond paste

6 Tablespoons butter softened

1/3 cup of sugar

3 eggs

11/3 cups of flour

1 teaspoon baking powder

1 teaspoon almond extract

1/2 teaspoon vanilla

21/4 cups fresh or frozen cranberries

For Topping:

1 cup powdered sugar

1 Tablespoon plus 1 teaspoon milk

1/4 teaspoon almond extract

1/2 cup sliced almonds

Directions:

Preheat oven to 325. Prepare an 8 inch round, bundt or square cake pan with cooking spray. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment cream together the almond paste, butter and sugar. Add eggs one at a time until incorporated and the mixture is creamy.

In a separate bowl combine the flour and baking powder. Gradually add to the butter mixture and mix until just combined. Stir in the extracts and then fold in the cranberries. Spread the mixture into the pan and spread evenly.

Bake at 325 for 48-55 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and cool for 10 minutes on a wire rack. Then remove from pan and continue to cool.

Combine powdered sugar, milk ands extract until creamy. Drizzled over cake and add almonds.

Tell me, have you been baking for the holidays? Or have you been collecting recipes for the big day? If you have a favorite please share.

Have a great day!

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Savvy Southern Style