Tuesday, December 15, 2015

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


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!

If you need any decorating or recipe ideas, I have thousands of pins on my 9 Pinterest boards.

Linking to:
Savvy Southern Style


  1. How very, very beautiful my friend! Enjoy it!

  2. Gosh! That is some Queen of a cake and sooo beautiful! I make fruit cake, all year round, but I was amused to find from another American friend that it is not enjoyed in your country, in fact, it seems to have a dubious reputation. I was very pleased when she visited some years ago, tried my fruit cake and declared it 'not the same thing' at all to the ones to which she was referring!

  3. Looks delicious and I wish I had to go with my tea right now!

  4. What a delicious looking recipe! I love anything with almond paste yum!
    I'm so excited to hear about your trip. And so happy you're home safely. I also can't believe its midway through DecemberXo

  5. That looks divine! I have the ingredients to make a cranberry pecan loaf, but I may be swayed to change my mind!


Thank you for coming to visit Pine Cones and Acorns. Your comments are greatly appreciated. Although I try to come to visit every blog that comments sometimes I just do not get the chance, but I do try to comment here.