2 Fresh Cranberries
1/2 Frozen Cranberries
1/4 Dried Cranberries
3 Water
1/2 All-Purpose Flour
1 1/4 Salt
1/2 Baking Powder
4 Baking Soda
1/2 Almond Paste
2 1/2 Sugar
10 Butter
6 Eggs
1 Sour Cream
Plain Yogurt


A couple hours before baking, heat the water to a boil, remove from heat and add dried cranberries to soak up all of the liquid.
Preheat the oven to 425 degrees F.
Grease and flour a 10-inch bundt pan or two 9-inch round cake pans.
Stir the flour, salt, baking powder and baking soda together and set aside.
In a large mixing bowl, combine almond paste, almond extract, and sugar until it resembles wet sand.
Add the butter and beat with an electic mixer until fluffy or about 3 minutes.,
Add the eggs individually, beating them in after each addition.
Add the dry ingredients gradually, alternating with the sour cream.
Beat 20 seconds and then gently fold all of the cranberries into the batter.
Pour the batter into the prepared pan (s and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
If desired, drizzle a light glaze of confectioners’ sugar and milk over the cake and garnish with slivered almonds.