A week ago, Jane asked if I wanted to do a guest blog again. I said to her, “Great – I’d love to!” Then I wondered to myself what I should make. I know! I’ll make an old recipe handed down from my grandmother, but with a Tastefully Simple twist! I call it Absolutely Almond Cranberry Pound Cake with Butter Sauce. I tried this recipe earlier this fall for a potluck at work and got rave reviews. This recipe is soooooo easy, soooooo delicious and soooooo festive, it’s perfect for the holidays (and other days). And it’s so simple. Prepare Absolutely Almond Pound Cake Mix and as directed on the package, and add fresh cranberries to the batter before baking. Then, make a warm butter cream sauce for drizzling over the sliced pound cake and serve. That’s it! It’s not light, but it’s worth it – have some fun!
- Absolutely Almond Pound Cake Mix
- ¾ cup (1½ sticks) melted butter
- 1 cup water
- 2 cups fresh cranberries
Preheat oven to 325. Combine first three ingredients; fold in cranberries. Pour into a greased 9 x 5 loaf pan. Bake as directed (you may need to bake an additional 20-30 minutes due to the cranberries). Cake is done when a toothpick inserted in the center comes out clean.
Butter Cream Sauce
- 1 cup sugar
- 2/3 cup cream
- ½ cup (1 stick) butter
Combine in a saucepan; heat on medium low. Stir constantly until combined and smooth. Pour warm sauce on cooled, sliced cake.
Bob’s Cranberry Almond Cake
- Use fresh cranberries — available in the supermarket produce section in pre-packaged bags.
- I used 2 cups of cranberries per my grandmother’s original recipe; you could use the whole bag if you want.
- Make sure the cranberries are completely thawed before adding them to the cake.
- I baked the cake for 1 hour and 25 minutes. Be sure to test for doneness with a toothpick.
- Let cake cool completely before serving (it’s easier to cut cool). You can warm it slightly just before serving.
- Use as a sweet bread for brunches or as a dessert.