1/4 cup cold butter, sliced
2 cups frozen cranberries
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1 box pound cake mix
1 can (8-oz) almond paste, grated
2 tsp orange zest
1 cup whipped topping
Preheat oven to 350-degrees.
Grease and flour an 8-inch by 3-inch round cake pan. Arrange the butter slices over the bottom of the pan.
In a bowl, toss the cranberries with both sugars and sprinkle over the butter.
Prepare the cake mix according to package directions, adding the almond paste and orange zest. Pour over the cranberries in the pan.
Bake at 350-degrees 45 minutes or until cake tests done. Remove from oven and immediately gently run a thin knife around the sides of cake to loosen. Place your serving platter on top of cake, invert and remove pan. Allow to cool before cutting.
Top with whipped topping. Garnish with additional cranberries and sprinkle with some sliced almonds, if desired.
Yield: 12 servings
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