Cranberry Pound Cake Recipe with Almond Cream Cheese Frosting

Cranberry pound cake is a perfectly easy dessert to make for the winter holidays. Nothing says Thanksgiving or Christmas like cranberries in just about every entrée, side dish, or dessert. I love cranberries and typically buy a lot when the sales come around in November and December. Typically, I will dehydrate them or freeze them for later uses in the springtime.

But I broke into a bag just recently to make this great sweet and tangy dessert. I am currently a member of my daughter’s elementary school’s PTA hospitality committee. Every couple of months, the PTA asks members to bake, cook, or buy something for the teachers and staff. I made this cranberry pound cake with almond cream cheese frosting for the teacher’s holiday dessert bar. The teachers love this and get to pick whatever desserts they want and take it home for later. My desserts are never the same, and for the 2017 edition was this pound cake.

I cut up all the pieces for easier pickup and that way I could keep two pieces for the kids and I. The pound cake is sweet and buttery. A perfect base to have all those tangy, plump fresh cranberries folded into it.

I wanted to set off the tang with something sweet for frosting on top. An almond cream cheese icing was just that special frosting. There are no actual almonds made in the frosting, only almond extract.

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Cost to make this recipe.

Like a pound cake recipe, there aren’t a lot of ingredients that are grown on our homestead, which could reduce the cost of making this recipe. Most of the price comes from the diary of butter, heavy cream, and cream cheese. We can’t grow cranberries here in NC, so we have to purchase them from the grocery store. This adds to the cost.

The total cost of this large Bundt cake is roughly around $9.85. Remember, these costs may differ slightly with the type of ingredients you use, your location, and how much you grow or make from scratch. I can slice my pound cakes typically in 16 good slices, so I can get $0.62 per slice. If you slice thinner, then the cost will be lower.

Recipe adapted

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