Bursting Cranberry Vanilla Almond Cake

Bursting Cranberry Vanilla Almond Cake


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This fresh cranberry loaf cake will be the perfect addition to the holidays. This dense vanilla-almond cake combined with baked-in cranberries and a simple vanilla glaze will definitely be a hit!

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Time needed

20 min preparation + 40 min cooking

Serving Size / Yield

2 loaves


  • 1 egg
  • 1 C. sugar
  • ¾ stick butter, unsalted and softened
  • 1 ½ tsp. vanilla extract, divided
  • 1 tsp. almond extract
  • 1 C. flour
  • Dash salt
  • 1 C. cranberries
  • 1 C. powdered sugar
  • 2 T. milk

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Preheat oven to 350 degrees. Using an electric mixer, beat together egg and sugar for about 5 minutes until pale and fluffy. Add in butter, 1 teaspoon of vanilla, and almond extract; beat until smooth. Fold in flour, salt, and cranberries until you have a thick batter. Pour into two greased loaf pans and bake for 40 minutes or until an inserted knife comes out clean. Set aside to cool. Prepare glaze by mixing together powdered sugar, milk, and ½ teaspoon of vanilla until smooth. Drizzle over loaf and serve!

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