Cranberry Cake Walmond Glaze Recipes

LEMON ALMOND CAKE WITH CRANBERRY GLAZE

Steps:

• For the lemon almond cake: Preheat the oven to 350 degrees F.
• Spray a 9-inch round cake pan with cooking spray and line with parchment paper.
• Whisk together the flour, almond meal, poppy seeds, baking powder, salt, baking soda and zest in a medium bowl. Whisk together the yogurt and lemon juice in a separate small bowl until very smooth. Whisk together the granulated sugar and olive oil in a large bowl until combined. Add the eggs to the olive oil mixture, one at a time, whisking very well after each, then stir in the almond extract. Add the dry ingredients and yogurt mixture to the olive oil mixture in three alternating additions, whisking after each until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 45 minutes. Let cool in the pan for 10 minutes, then turn out onto to a wire rack to cool completely.
• For the cranberry glaze: Combine the cranberries with 1 tablespoon water in a small saucepan and heat over low heat until the cranberries start to break down and release their juices (you can help this process along by smashing them with a rubber spatula), 5 to 10 minutes. Pour the cranberries and their juices into a fine-mesh sieve placed over a bowl. Press the mixture through the sieve with a spatula, making sure to scrape off the bottom of the sieve and adding that to the bowl as well. Add the powdered sugar and salt to the bowl and mix until it comes together into a spreadable glaze. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water until it's thin enough to spread. If it's too thin, add more powdered sugar.
• To decorate: Spread the glaze over the top of the cake, then sprinkle with sliced almonds, rose petals, fresh thyme leaves, sliced cranberries and sprinkles.

CRANBERRY CAKE W/ALMOND GLAZE

Steps:

• Preheat oven to 350°F Grate 1/4 tsp peel from lemon and squeeze 2 tsp juice. Set juice aside.
• In a saucepan, combine 1 C cranberries, 1/4 C granulated sugar, grated lemon peel, and cinnamon. Cook on medium-low 10 minutes, or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cranberries.
• Grease and dust with flour a 12-cup Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
• Cream butter and cheese until fluffy and smooth with mixer. Gradually add 2 C of sugar, 1/2 C at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating after each addition. Beat in 1 tbsp vanilla extract and 1 tsp almond extract. Reduce mixture speed to low and add flour mixture. Beat until just combined.
• Spoon 3/4 cake batter into Bundt pan. Top with cranberry mixture in an even layer. Top all with rest of cake batter. Bake 55 min to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack; remove pan. Cool completely.
• In medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 tsp almond extract until smooth; drizzle over cake. Garnish with almonds.

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.

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.

CRANBERRY CAKE WITH ALMOND GLAZE

Steps:

• 1. Preheat oven to 350 degrees F. From lemon, grate 1/4 teaspoon peel and squeeze 2 teaspoons juice; set aside separately.
• 2. In a 2-quart saucepan, combine 1 cup cranberries, 1/4 cup sugar, grated lemon peel, and cinnamon. Cook on medium-low for 10 minutes or until some cranberries have burst, stirring frequently. Cool completely. Stir in remaining cup of cranberries. (Can be prepared up to 3 days ahead; cover and refrigerate.)
• 3. Meanwhile, grease 12-cup Bundt pan; dust lightly with flour. In large bowl, whisk together flour, baking powder, baking soda, and salt.
• 4. With mixer on medium-high speed, beat butter and cream cheese until fluffy and smooth. With mixer running, add 2 cups sugar, 1/2 cup at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating in between additions, scraping bowl occasionally. Beat in 1 tablespoon vanilla and 1 teaspoon almond extract. Reduce mixer speed to low. Add flour mixture. Beat until just combined.
• 5. Spoon three-quarters of batter into prepared pan. Spread cooled cranberry mixture in even layer over batter. Top with remaining batter. Bake 55 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Invert onto rack; remove pan. Cool completely. Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.
• 6. To serve, in medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 teaspoon vanilla and 1/4 teaspoon almond extract until smooth; drizzle over cake. Garnish with almonds, if desired.