Saturday, December 17, 2016
Cranberry Almond Pound Cake
Ingredients:
2 1/2 c. sugar
1 c. + 2 T. unsalted butter
3 t. almond extract
6 eggs
1 c. sour cream
1/4 c. water
3 c. self rising flour
2 c. dried cranberries
1/2 cup almond slices
Directions:
Preheat oven to 325 degrees and butter and flour 2 loaf pans
Mix sugar, butter and almond extract. Add eggs and sour cream, mix well. Mix in water. Add flour and mix well. Fold in cranberries, almond slices. Pour the batter into both buttered pans and bake both at 325 for 1 hour or more. Test with a toothpick. Rest for a few minutes in the pan before inverting and cooling on rack
For Frosting:
1/4 cup butter softened
4 oz.cream cheese softened
1 1/2 cup powdered sugar (or more to make it thick enough to spread on top of the cake)
1/4 cup dried cranberries
1/4 cup almond slices
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