Cranberry Cake

By BearForce

Makes 16 servings

Ingredients

• 1 lemon
• 2 cups fresh or frozen cranberries
• 2 1/4 cups granulated sugar
• 1/8 tsp. ground cinnamon
• 3 cups flour, plus more for dusting
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, softened
• 1 / pkg. (8 oz.) cream cheese, softened
• 6 large eggs, at room temperature
• 1 Tbsp. plus 1/4 tsp. vanilla extract
• 1 1/4 tsp. almond extract
• 1 cup confectioner's sugar
• 1 Tbsp. water
• Sliced almonds, for garnish

Preparation

Step 1

1. Preheat oven to 350 degrees. From lemon, grate 1/4 tsp. peel and squeeze 2 tsp. juice; set aside.

2. In a saucepan, combine 1 cup cranberries, 1/4 cup sugar, grated lemon peel and cinnamon. Cook on medium-low for 10 minutes or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cup cranberries.

3. Grease 12-cup Bundt pan; dust lightly with flour. In a large bowl, whisk together flour, baking powder, baking soda and salt.

4. Beat butter and cream cheese until fluffy and smooth. Add 2 cups granulated sugar, 1/2 cup at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating in between additions, scraping bowl occasionally. Beat in 1 Tbsp. vanilla extract and 1 tsp. almond extract. Add flour mixture. Beat until just combined.

5. Spoon 3/4 of batter into prepared pan. Spread cooled cranberry mixture in an even layer over batter. Top with remaining batter. Bake 55 minutes to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert onto rack; remove from pan. Cool completely. Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.

6. To serve, in a medium bowl, whisk together confectioner's sugar reserved lemon juice, water and remaining 1/4 tsp. vanilla extract until smooth; drizzle over cake. Garnish with almonds