Gluten Free Cranberry Almond Pound Cake

Ingredients:

For the Pound Cake:
• 1/2 cup gluten free dried cranberries (Craisins)
• 1 recipe Gluten Free Cream Cheese Pound Cake
• 1/2 teaspoon ground cinnamon* (optional, but recommended)
• All-Purpose Gluten Free Flour, for dredging
For the Glaze and Almond Topping:
• 1 cup confectioners' sugar
• 2 tablespoons water, or as needed
• 1/8 teaspoon almond extract
• 1/3 cup sliced almonds, for garnish (toasted in an ungreased skillet for 3 minutes (optional)
• 1/4 cup finely chopped blanched almonds (optional)

Instructions:

To Make the Pound Cake:
1. Because dried cranberries are too dry, rehydrate them in a little hot water until they are soft and plump.
2. Make the pound cake at the above-linked recipe, but when you whisk together the dry flour, baking powder, and baking soda, also stir in the cinnamon. Also, substitute a teaspoon of vanilla extract for almond extract. Be sure and omit the lemon zest. Do not use the lemon icing either.
3. Once the batter is completed, drain the water from the cranberries. Then, dredge them in some gluten free all-purpose flour or just rice flour. Shake off any excess flour and add them to the batter. Fold them into the batter using a silicone spatula or paddle attachment of your mixer on low speed until evenly distributed.
4. Follow the instructions for baking and cooling in the Gluten Free Cream Cheese Pound Cake Recipe.
To Make the Glaze:
5. Whisk together the confectioners' sugar and water until thoroughly incorporated. Add a little additional water at a time until the mixture goes on the pound cake almost clear. Add the sliced almonds and set aside until the glaze and almonds are set.
6. Slice and serve. Store tightly wrapped at room temperature for up to one additional day. Freeze unused individual slices and defrost at room temperature. (Please note that if you overbake your pound cake and it is anywhere near dry, freeze individual slices once cooled. Leaving them out at room temperature will dry them out further. Refrigeration is worse and always speeds up staling other than sponge cakes with moist fillings.

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