Almond Cranberry Pound Cake

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Almond Cranberry Pound Cake
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Health Score:
36 / 100
1 hr 30 min.
ready in 2 h. 30 min.
Ready in

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie246 cal.(12 %)
Protein5 g(5 %)
Fat12 g(10 %)
Carbohydrates27 g(18 %)
Sugar added10 g(40 %)
Roughage1.7 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.8 μg(4 %)
Vitamin E2 mg(17 %)
Vitamin K5.6 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0 mg(0 %)
Folate18 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C1 mg(1 %)
Potassium143 mg(4 %)
Calcium33 mg(3 %)
Magnesium20 mg(7 %)
Iron0.8 mg(5 %)
Iodine4 μg(2 %)
Zinc0.6 mg(8 %)
Saturated fatty acids3.4 g
Uric acid17 mg
Cholesterol73 mg
Complete sugar15 g


For the choux dough
125 milliliters water
30 grams Margarine
70 grams Pastry flour
25 grams cornstarch
3 eggs
1 generous pinch Baking powder
For the batter
125 grams Margarine
150 grams sugar
1 packet Vanilla sugar
3 drops Almond extract
3 eggs
200 grams Pastry flour
1 packet Baking powder
100 grams ground almonds
For the filling
100 grams raisins
4 Tbsps Rum
1 jar lingonberry (175 grams)
powdered sugar (for dusting)
How healthy are the main ingredients?

Preparation steps


For the filling, soak the raisins in rum. Drain the lingonberries in a colander.


For the choux, bring the water and margarine to a boil in a saucepan. Stir together the flour and cornstarch, add to the saucepan and stir vigorously until the mixture forms a ball. Transfer the dough to a bowl and stir the eggs in one at a time, incorporating well after each addition. Mix in the baking powder.


For the batter, beat the margarine until creamy. Gradually add sugar, vanilla, almond extract and egg. Stir together the flour and baking powder and sift over the batter. Add the almonds and stir until just combined. Add the choux dough and stir until smooth. Fold in the rum raisins and cranberries. Pour the mixture into a greased bundt cake pan. Bake in an oven preheated to 180°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F) for 50-55 minutes.


Let the cake rest in the pan for 10 minutes in the cake pan. Then unmold on a wire rack and let to cool. Dust with powdered sugar before serving.