buffettgirl
Cathlete
Amaretto Cranberry Pound Cake
2 cups cranberries
1/2 c dried cranberries
1/4 c amaretto (or water)
3 c flour
1/2 t salt
1 1/4 t baking powder
1/2 t soda
4 oz. almond paste
1/2 t almond extract
2 1/2 c sugar
1 c + 2 T unsalted butter
6 eggs
1 c sour cream
Glaze:
2 T amaretto
1 1/2 c powdered sugar
2 hours before baking, heat amaretto and dried cranberries. Cool and stir till fluid absorbed.
Butter and flour bundt pan. Sift dry ingredients. Combine almond extract, almond paste and sugar. Add butter and beat until fluffy. (3 min) Add eggs, one at a time. On low, add dry ingredients alternately with sour cream. Beat until smooth. Fold in all the cranberries. Bake at 350F for 50 - 60 min. Cool 20 min before removing from pan. Drizzle with glaze.
2 cups cranberries
1/2 c dried cranberries
1/4 c amaretto (or water)
3 c flour
1/2 t salt
1 1/4 t baking powder
1/2 t soda
4 oz. almond paste
1/2 t almond extract
2 1/2 c sugar
1 c + 2 T unsalted butter
6 eggs
1 c sour cream
Glaze:
2 T amaretto
1 1/2 c powdered sugar
2 hours before baking, heat amaretto and dried cranberries. Cool and stir till fluid absorbed.
Butter and flour bundt pan. Sift dry ingredients. Combine almond extract, almond paste and sugar. Add butter and beat until fluffy. (3 min) Add eggs, one at a time. On low, add dry ingredients alternately with sour cream. Beat until smooth. Fold in all the cranberries. Bake at 350F for 50 - 60 min. Cool 20 min before removing from pan. Drizzle with glaze.
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