Cranberry Almond Christmas Cake Recipes

CRANBERRY CAKE WITH ALMOND-BUTTER SAUCE

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Beat butter and sugar until crumbly. Beat in milk. Whisk together flour, baking powder and salt; stir into butter mixture. Stir in cranberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack., For sauce, in a saucepan, melt butter over medium heat. Add sugar and cream; cook and stir until sugar is dissolved, about 5 minutes. Remove from heat; stir in extract. Serve warm with cake.

CHRISTMAS CRANBERRY ALMOND COFFEE CAKE

Steps:

• Preheat over to 350 degrees F(175 degrees C). Grease one 9 inch pie pan.
• Combine flour, sugar, salt, cinnamon, clove. Mix well. Stir in cranberries and the almonds and toss to coat. Or add almonds and put berries in bottom of pie pan. Stir in butter, eggs and extracts. Spread into pie pan.
• For topping: mix sugar, flour, cinnamon, almonds. Press in soft butter until you get a crumble mixture. Put on top of batter.
• Bake for 40 minutes or until a wooden tooth pick inserted near center to come out clean. Serve warm or cold. Heats up nicely in microwave for a few seconds.
• P.S. Frozen berries last one year. Make sure to pick through your frozen berries before using. The more wrinkles on a frozen berry the older it is. The batter will be a little thicker if you use frozen cranberries. It is easier to see the bad berries if you unfreeze them in warm water.

CRANBERRY-ALMOND POUND CAKE

Steps:

• In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool., In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract., Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

TART CRANBERRY CAKE

Steps:

• In a large bowl, beat eggs and sugar until slightly thickened and lemon-colored, about 5 minutes. Add butter and extract; beat 2 minutes. Gradually stir in flour just until combined. Stir in cranberries and pecans. Spread in a greased 13x9-in. baking dish. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.