Ingredients
1/2 cup dried cranberries1/4 cup amaretto4 ounces almond paste1 cup plus 2 tablespoons unsalted butter, softened and divided2-1/4 cups sugar, divided6 large eggs, room temperature1/2 teaspoon almond extract3 cups all-purpose flour1-1/4 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 cup sour cream2 cups fresh or frozen cranberriesGLAZE:1-1/4 cups confectioners’ sugar5 teaspoons 2% milk2 teaspoons amarettoSugared cranberries and sliced almonds, toasted, optional
Preparation
In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool.
In a large bowl, beat almond paste, half of the butter, and 1/4 cup sugar until well blended. Add remaining butter and remaining sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in almond extract.
Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Fold in fresh cranberries and dried cranberry mixture. Transfer to a greased and floured 10-in. fluted tube pan.
Bake at 325° until a toothpick inserted in the center comes out clean, 55-65 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.
