1.Preheat oven to 150°C (130°C fan-forced). Grease two 11cm x 25cm loaf pans; line base and sides with two layers of baking paper.
2.Beat butter, sugar and essence in large bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined. Add sour cream, taking care not to over-beat.
3.Stir in combined sifted flours, almond meal, juice and cranberries. Divide mixture between pans; smooth tops. Tap pans on bench to release air bubbles.
4.Bake, uncovered, about 1 hour 20 minutes (cover loaves loosely with foil if over-browning occurs during cooking). Stand loaves 10 minutes before turning, top-side up, onto wire rack to cool.
5.Dust with sifted icing sugar.
Loaves can be made up to 2 days ahead; store in an airtight container. Loaves are suitable to freeze.Note