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–+ servings
Cake on a black plate with a slice on a small black plate and a silver fork.
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5 from 2 votes

Almond Cranberry Cake

This Almond Cranberry Cake is the perfect Christmas Breakfast or even dessert cake. A soft moist cake made with cranberries, almonds & a simple glaze.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 servings
Calories: 450kcal
Author: Rosemary Molloy

Ingredients

  • 3 cups all purpose flour
  • ¾ cup brown sugar packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 pinch salt
  • 2 large eggs beaten
  • 1½ cups sour milk*
  • ½ cup butter melted** (slightly cooled)
  • 1½ teaspoons vanilla
  • 1 cup dried cranberries (or you could use dried cherries if you prefer)
  • ½ cup finely chopped almonds

*To the 1½ cups of milk, remove 1 tablespoon and substitute with 1 tablespoon of lemon juice or vinegar let sit for 10-15 minutes before using.

**If using unsalted butter then add ½ teaspoon of salt.

VANILLA OR MAPLE GLAZE

  • 1 cup powdered / icing sugar
  • 1 teaspoon vanilla
  • 2 tablespoons maple syrup
  • 1 tablespoon cream or milk
US Customary - Metric

Instructions

  • Pre-heat oven to 350F (180C). Grease and flour a 9½ - 10 inch (24cm) bundt pan or 9 inch cake pan or 9 x 5 x 3 inch loaf pan.
  • In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Make a well in the middle and add the beaten eggs, sour milk, melted butter, vanilla, cranberries and almonds. Stir just to combine, 15-16 stirs only.
  • Spoon the batter into the prepared cake or loaf pan and bake for approximately 50-60 minutes. Check for doneness with a toothpick.
  • Let cool in pan then remove to a clean plate. Drizzle with glaze or dust with powdered / icing sugar. Enjoy!

VANILLA OR MAPLE GLAZE

  • In a small bowl combine powdered sugar, vanilla and maple syrup if it is too thick add ½ tablespoon of half and half, mix until smooth. If you prefer a vanilla glaze then substitute the maple syrup with cream or milk.

Notes

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.

Nutrition

Calories: 450kcal | Carbohydrates: 73g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 179mg | Potassium: 180mg | Fiber: 2g | Sugar: 40g | Vitamin A: 404IU | Calcium: 106mg | Iron: 2mg