Shortly after Christmas, I had set aside the remaining half of a bar of almond paste that I used to make an Easy German Stollen-- I was waiting for an excuse to use it. I had good fortune, when one of my favorite blogs that I follow, "2 Stews", posted a recipe for a Cranberry Almond Pound Cake. As I began to read the ingredients list, I was pleased to know that I had frozen cranberries (I always keep a few bags of fresh cranberries in our freezer, since they're a seasonal item). I also saw that this recipe uses Amaretto liqueur, which is a staple in my pantry. I started to feel my pulse race, when I saw that sour cream is used in the batter, because I love the subtle tang and moisture that it gives to cake recipes. I could almost taste a winning combination of ingredients, and I made the decision to shut down my laptop and bake this-- pronto! I had everything I needed:
Baker's Joy Non-Stick Spray. Of course you can use good old flour and shortening, but I've never had a bundt cake disaster, ever since I stocked up on this fantastic baking product.
LorAnn Almond Bakery Emulsion, because the flavors aren't lost in the baking. (I also use LorAnn Buttery Sweet Dough Flavor in most of my cakes... I love them!) Of course, you can use pure almond oil-- and if you don't like almond, then use vanilla.
I found that I had extra batter, so I made two small tea loaves, to give to friends.
There is a glaze recipe, but I decided to simply use powdered sugar.
The cake is very moist, and just a little dense-- but not over-the-top. The flavor of the almonds, I think, could be increased by adding more almond extract. But remember, I'm a lover of anything almond. I think dried cherries could be used, or really any kind of fruit. Would I make this again? You bet! My family and friends approved of this recipe. I think you will, too.
Like most of you, I subscribe to a lot of foodie magazines, and I buy more than my fair share of cookbooks. I just love it when I find a recipe that a fellow food blogger has shared, and it delivers as promised. Thanks, 2 Stews, for sharing this delectable cake!