Cranberry Almond Joy Holiday Cake
Celebrate the season with this delightful Cranberry Almond Joy Holiday Cake, featuring layers of moist almond cake infused with tart cranberry filling and topped with a rich almond buttercream. Perfect for festive gatherings and holiday celebrations.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 cup unsalted butter
- 4 large Eggs
- 1 teaspoon Almond extract
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1 cup Milk
- 2 cups fresh cranberries
- 3 cups powdered sugar
- 1/2 cup almond butter
- 1/2 cup sliced almonds
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
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Step 2:
In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the flour mixture.
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Step 3:
In a small saucepan, cook the cranberries over medium heat until they burst and soften, about 5-7 minutes. Remove from heat and let cool.
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Step 4:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks.
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Step 5:
In a mixing bowl, beat the almond butter and powdered sugar together until smooth. Add a little milk if needed to reach a spreadable consistency.
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Step 6:
Place one layer of cake on a serving plate. Spread a layer of cranberry filling on top, then add the second layer of cake. Frost the top and sides of the cake with almond buttercream.
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Step 7:
Garnish the top of the cake with sliced almonds. Slice and serve at room temperature.