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These cakes make really good gifts. I make the miniature ones and surround them with cookies. It's one of those recipes I make every year.
Cranberry and Almond Bundt Cake
makes 1 large bundt cake or 12 miniature ones
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 c butter, softened at room temp
7 oz almond paste
1 c sugar
4 large eggs, room temp
1 tsp vanilla
1/4 c milk, room temp
1 1/2 c fresh or thawed frozen cranberries, coarsely chopped
confectioners sugar for dusting
Position rack in center of oven and preheat oven to 350. Grease and flour pan. Sift together flour, baking powder, and salt. Beat butter and almond paste together in large bowl on medium speed until smooth ~ 1-2 minutes. Add sugar and beat until light and fluffy. Mix in eggs one at a time. Add vanilla. With mixer on low speed, alternate adding the flour mixture and milk, beginning and ending with the flour. Beat at medium speed until batter is smooth ~ 20 seconds. Fold in cranberries with spatula.
Spoon batter into pan. Run a knife through batter to eliminate any air pockets. Bake until tester inserted in center comes out clean, 40-45 min (about 20 min for miniature cakes). Set pan on rack to cool for 20 min. Invert cake onto rack, remove pan, let cake cool completely. If making cakes ahead, wrap while still barely warm. Dust tops with confectioners sugar.
Cranberry and Almond Bundt Cake
makes 1 large bundt cake or 12 miniature ones
1 1/2 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 c butter, softened at room temp
7 oz almond paste
1 c sugar
4 large eggs, room temp
1 tsp vanilla
1/4 c milk, room temp
1 1/2 c fresh or thawed frozen cranberries, coarsely chopped
confectioners sugar for dusting
Position rack in center of oven and preheat oven to 350. Grease and flour pan. Sift together flour, baking powder, and salt. Beat butter and almond paste together in large bowl on medium speed until smooth ~ 1-2 minutes. Add sugar and beat until light and fluffy. Mix in eggs one at a time. Add vanilla. With mixer on low speed, alternate adding the flour mixture and milk, beginning and ending with the flour. Beat at medium speed until batter is smooth ~ 20 seconds. Fold in cranberries with spatula.
Spoon batter into pan. Run a knife through batter to eliminate any air pockets. Bake until tester inserted in center comes out clean, 40-45 min (about 20 min for miniature cakes). Set pan on rack to cool for 20 min. Invert cake onto rack, remove pan, let cake cool completely. If making cakes ahead, wrap while still barely warm. Dust tops with confectioners sugar.
Now I can use them in a way i think we all will enjoy...I wasn't keen on making orange cranberry relish! thanks again for the recipe 
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