This Almond Cranberry Cake is the perfect Christmas Breakfast or even dessert cake. A soft moist cake made with cranberries and almonds, then drizzled with an easy vanilla or maple glaze.

One bowl desserts with no mixer necessary are some of the best. I love to make this easy Lemon Bread or even this Streusel Topped Blueberry Bread, when I am looking to make something quick and delicious.

Almond Cranberry Cake

This month, for the monthly get together with my Blogger friends, we decided to share Cranberry Recipes. The perfect Christmas recipe ingredient.

This recipe was given to me by my cousin, who is also an amazing baker. So of course when I decided to make it I naturally had to bring back the cranberries with me from home.

And I decided to make it into a Bundt cake instead of a traditional Cranberry Loaf.

How to make Cranberry Cake

Whisk together the flour, sugar, baking powder, baking soda and salt.

Make a well in the middle and add the eggs, milk, butter, vanilla, cranberries and almonds.

Stir just until combined.

Spoon into the prepared bundt pan.

Bake for about 50-60 minutes or until toothpick comes out clean.
Let cool completely before serving.

The Cake can be served plain, dusted with powdered sugar or even drizzled with a simple vanilla or maple glaze.

What does mix just until combined mean?

Mix just until combined means to stir until there may be some small lumps but the batter is not completely smooth. For this I recommend stirring 15 or 16 times, just to make sure you don’t over do it.

Over mixing causes the baked goods to be dense and not rise very much.

Why use dried Cranberries?

Since fresh cranberries are very high in vitamin C, this makes them very tart. But about half the acid which makes the fresh cranberries tart have been destroyed by the drying process in dried cranberries.

Dried cranberries are often sweetened as well. Which makes them perfect for cakes and sweet breads.

Frozen dried cranberries work very well too and there is no need to thaw them.

Can the cake be made into a loaf or cake pan?

Yes instead of using a bundt pan a 9 x 5 inch loaf pan or a 9 inch cake pan would be a perfect choice for this Cranberry Cake recipe.

How to store the cake

The cooled cake should be stored wrapped tightly in plastic wrap and stored in a cool dry place for up to three days, or in the fridge for up to 6 days.

The cake can also be frozen, wrap tightly in plastic wrap and store in a freezer safe bag or container. It will keep for 2 months in the freezer when stored correctly.