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Cranberry Swirl Almond Pound Cake

This glazed almond pound cake may look simple on the outside, but inside hides a beautiful cranberry swirl.---It's a stunner for any holiday dessert table.
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8 servings


Cranberry Swirl:

  • 2 cups fresh cranberries
  • 1/2 cup water
  • 1/2 cup coconut sugar or brown sugar

Pound Cake:

  • 1 cup butter softened
  • 1 cup coconut sugar or brown sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 4 large eggs
  • 1/2 cup milk
  • 1-1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 tablespoons half-and-half cream


  • Make the the cranberry swirl: In a small saucepan, combine all swirl ingredients and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and simmer compote until cranberries are broken down and sauce is thickened, about 10 minutes. Remove from heat and chill.
  • Make the cake: Preheat oven to 350F. Lightly grease and flour a 9x5 loaf pan. Set aside.
  • In a large bowl with a handheld electric mixer, beat butter and sugar together until completely smooth and creamy. Beat in extracts and eggs one at a time, beating well after each addition. Slowly beat in milk, flour, baking powder, and salt until smooth.
  • Scrape half of batter into prepared pan. Spread cranberry swirl on top of batter and top with remaining batter. Use a knife to gently swirl batter and cranberries several times. Bake pound cake at 350F 55-60 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely.
  • Make the glaze: In a small bowl, whisk all glaze ingredients until drizzling consistency. Drizzle over cooled cake and let stand 10 minutes. Slice pound cake and enjoy!