Buttery almond and cranberry loaves

Sweet, fluffy and buttery, these gorgeous dessert loaf stuffed with crunchy almonds and sweet, juicy cranberries is beautiful served warm out of the oven, sliced and enjoyed with a pot of tea.

  • 20 mins preparation
  • 1 hr 20 mins cooking
  • Makes 2 Item
  • Print


Buttery almond and cranberry loaves
  • 250 gram butter, softened
  • 1 2/3 cup (370g) caster sugar
  • 1/2 teaspoon almond essence
  • 6 eggs
  • 300 gram sour cream
  • 1 1/4 cup (185g) plain flour, sifted
  • 1 1/4 cup (185g) self-raising flour, sifted
  • 1 cup (125g) almond meal
  • 1/4 cup (60ml) fresh orange juice
  • 1 1/2 cup (225g) sweetened dried cranberries
  • icing sugar, for dusting


Buttery almond and cranberry loaves
  • 1
    Preheat oven to 150°C (130°C fan-forced). Grease two 11cm x 25cm loaf pans; line base and sides of pans with two layers of baking paper.
  • 2
    In a large bowl, beat butter, sugar and essence with an 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 prepared pans; smooth tops. Tap pans on bench to release air bubbles.
  • 4
    Bake, uncovered, 1 hour 20 minutes. Cover loaves loosely with foil if over-browning during cooking. Stand loaves 10 minutes before turning onto a wire rack to cool. Dust with sifted icing sugar.

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