Buttery Almond and Cranberry Loaves Recipe | Yummly

Buttery Almond and Cranberry Loaves



  • 1 cup butter (softened)
  • 1 3/4 cups granulated sugar
  • 1/2 teaspoon almond extract
  • 6 eggs
  • 1 1/3 cups sour cream
  • 1 1/3 cups flour (sifted)
  • 1 1/3 cups self-rising flour (sifted)
  • 1 1/3 cups ground almonds
  • 1/4 cup fresh orange juice
  • 1 1/3 cups dried cranberries (sweetened)
  • powdered sugar (for dusting)
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    1. Preheat the oven to 300°F. Grease two 9 x 5 inch loaf pans and line the bottoms and sides with 2 layers of parchment paper.
    2. Beat the butter, granulated sugar and almond extract in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined. Add the sour cream, taking care not to over-beat.
    3. Combine the sifted flours in a bowl. Stir into the egg mixture. Stir in the ground almonds, orange juice and cranberries. Divide the batter among the prepared pans, smoothing the top with a spatula. Tap the pans on the work surface to release any air bubbles.
    4. Bake, uncovered, for 1 hour 20 mins. Cover the loaves loosely with foil if over-browning during cooking. Cool in pans for 10 mins. Remove from pans; cool completely on a wire rack. Dust with sifted powdered sugar.
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