Cranberry-Almond Pound Cake

• 1/2 cup dried cranberries
• 1/4 cup amaretto
• 4 ounces almond paste
• 1 cup plus 2 tablespoons unsalted butter, softened and divided
• 2-1/4 cups sugar, divided
• 6 large eggs, room temperature
• 1/2 teaspoon almond extract
• 3 cups all-purpose flour
• 1-1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 2 cups fresh or frozen cranberries
• 1-1/4 cups confectioners' sugar
• 5 teaspoons 2% milk
• 2 teaspoons amaretto
• Sugared cranberries and sliced almonds, toasted, optional

1. In a small saucepan, combine dried cranberries and amaretto. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Set aside to cool.
2. 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.
3. 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.
4. Bake at 325u0b0 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.
5. Combine glaze ingredients; beat until smooth. Drizzle over cake. If desired, top with sugared cranberries and sliced almonds.

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Taken from www.tasteofhome.com/recipes/cranberry-almond-pound-cake/ (may not work)