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Cranberry Almond Pound Cake

Active Time: 35 minutes • Total Time: 2 hours 5 minutes plus cooling • Makes: 24 servings

1 cup Schnucks dried cranberries
2 tablespoons almond-flavor liqueur or orange juice
3 cups Schnucks all-purpose flour, plus additional for dusting pan
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon Schnucks baking soda
1 can (8 ounces) almond paste
1 cup Schnucks unsalted butter (2 sticks), softened, plus additional for greasing pan
2 cups Schnucks granulated sugar
1/2 teaspoon pure almond extract
5 Schnucks large eggs
1 container (8 ounces) Schnucks sour cream
2 cups fresh cranberries

1. Preheat oven to 325°F. Generously grease 10-inch angel food tube pan with removable bottom; dust pan with flour. In small bowl, combine dried cranberries and liqueur; set aside.

2. On 1 sheet of waxed paper, combine flour, baking powder, salt and baking soda. On second sheet of waxed paper, coarsely grate almond paste.

3. In large bowl, with mixer at medium speed, beat butter 3 minutes or until creamy. Gradually beat in sugar; beat 3 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in almond paste and extract. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with sour cream, beginning and ending with flour mixture. Beat just until blended. With spoon, stir in dried cranberries with liqueur and fresh cranberries. Spoon batter into prepared pan.

4. Bake 1 hour 30 minutes to 1 hour 40 minutes or until wooden skewer inserted in center comes out with a few crumbs attached. Cool cake in pan on wire rack 1 hour. Run small metal spatula around cake to loosen from side and center tube of pan. Lift tube to separate from pan side. Slide knife under cake to separate cake from bottom of pan. Carefully lift cake off pan. Cool cake completely on rack.

Each serving: about 276 calories, 13 g total fat (7 g saturated), 69 mg cholesterol, 135 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein