As you may know from the many popular gluten-free protein bars, cranberries and almonds pair beautifully. I adapted my well-loved Gluten Free Cream Cheese Pound Cake Recipe into this cranberry almond version, perfect for the holidays or any day. It makes a delightful treat or gift. Many home bakers use the cream cheese pound cake as their go-to recipe—this variation adds bright cranberry flavor and a nutty finish. Enjoy!
Prep Time: 25 minutes
Cook Time: 1 hour, 5 minutes
Total Time: 2 hours, 25 minutes
Yield: Makes 8 servings
A flavorful gluten-free cranberry almond pound cake with moist crumb, tender texture, and a balanced blend of sweet and tart flavors.
Ingredients:
- 1/2 cup gluten-free dried cranberries (Craisins)
- 1 recipe Gluten Free Cream Cheese Pound Cake
- 1/2 teaspoon ground cinnamon (optional, but recommended)
- Gluten-free all-purpose flour, for dredging
- 1 cup confectioners’ sugar
- 2 tablespoons water, or as needed
- 1/8 teaspoon almond extract
- 1/3 cup sliced almonds, for garnish (optional, toast in an ungreased skillet for 2–3 minutes)
- 1/4 cup finely chopped blanched almonds (optional)
Instructions:
- Rehydrate the dried cranberries by soaking them briefly in hot water until soft and plump, then drain.
- Prepare the pound cake batter following the linked Gluten Free Cream Cheese Pound Cake recipe. When combining the dry ingredients, stir in the cinnamon. Use 1 teaspoon vanilla extract in place of almond extract and omit lemon zest and lemon icing for this variation.
- Lightly dredge the drained cranberries in gluten-free all-purpose flour or rice flour, shaking off any excess. Fold the cranberries into the batter gently with a silicone spatula or the mixer paddle on low speed until evenly distributed.
- Bake and cool the cake following the instructions in the Gluten Free Cream Cheese Pound Cake recipe.
- Whisk the confectioners’ sugar and water together until smooth. Add a few drops of water at a time until the glaze is just translucent and will drizzle easily. Stir in the almond extract. Drizzle the glaze over the cooled loaf and sprinkle with sliced almonds. Allow the glaze and almonds to set before serving.
- Slice and serve. Store the cake tightly wrapped at room temperature for up to one day. Freeze extra individual slices and thaw at room temperature when needed. If the cake is overbaked and dry, freeze slices once cooled rather than leaving them at room temperature, which can further dry the cake; refrigeration speeds staling for most quick breads.
Tips
*Cinnamon is optional but adds warmth and depth, especially during the holidays.