I wrote a post about these Cranberry and Almond Bundt Cakes, a recipe from Fine Cooking magazine, about a year ago for Magazine Mondays launched by the lovely Ivonne of Cream Puffs in Venice. These bundt cakes are so delicious that the recipe is now included in my holiday baking list.
Cranberries and almond paste make a wonderful combination. The recipe calls for fresh or frozen cranberries. I preferred using dried cranberries instead. It yields 1 large bundt cake or 12 miniature bundt cakes. I baked them in the Nordic Ware mini six bundt cake pans. Sprinkle with icing sugar and serve them for dessert or use for holiday gift-giving.
Cranberry Almond Lemon Biscotti are also a delicious holiday treat to dunk in coffee or tea. Wrap biscotti in a gift cellophane bag and tie with festive ribbon for holiday gift-giving.
This post is also my submission, once again, to Magazine Mondays.
Nordic ware makes the best bundt pans. This reminds me that I need to pick up some almond paste :_)
Why must you tempt me so? There’s no way I can make it all the way up there for cake in all this snow!