Cranberry and Almond loaves

Cranberry and Almond loaves

Cranberry and Almond loavesFor this recipe, I looked to see what I already had in my store cupboard. A while ago, I’d bought a few packets of dried cranberries, but never used them. Until now.

Stop the Cranberries from sinking

To make sure that the Cranberries didn’t sink to the bottom during baking, I decided to roughly chop them. Even when dried, cranberries still have a sharp taste to them so I figured chopping them would also disperse their flavours around the cake a little more.Slice of Cranberry and Almond loaf.

Replacing flour with some ground almonds

I often replace a little flour with ground almonds as they help to make any cake nice and moist. Something we all want in our cakes. Ground Almonds also give a nice crumb texture.

But adding ground almonds doesn’t always give you an almond flavour. Hence the reason for me adding the extract. There’s definitely an almond flavour in these loaves, so if you’re not a fan, you might want to reduce the amount of extract by half.


What I used

I baked these in 2 x 1lb loaf tins. You can buy similar from Lakeland They’re the perfect size for my family. I always line my loaf tins with cake tin liners. I keep one cake and give one away.


Once again, with testing this recipe, I’ve made an additional 2 and frozen one of them. I’ll update this page as to how it defrosted and tasted, at a later date.

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Cranberry and Almond loaves

Cranberry and Almond loaves

A delicious buttery and almond flavoured cake. Making use of any left over dried cranberries in your store cupboard.

  • Author: Lynn Hill - Clandestine Cake
  • Category: Cake
  • Method: baking


250g butter

250g white caster sugar

4 medium eggs

Half teaspoon Almond Extract

200g self raising flour

50g ground almonds

80 dried cranberries, roughly chopped


Grease and line 2 x 1lb loaf tins

  1. Preheat the oven to 180deg fan assisted. Line 2 x 1lb loaf tins with baking parchment or cake liners
  2. Beat the butter and sugar together with an electric mixer until light a fluffy. Scraping down the sides of the bowl as you go along.
  3. Add the Almond Extract, along with the eggs, one at a time, adding a little flour each time. Mix until well combined.
  4. Add the remaining flour, ground almonds and Cranberries. Mix until well combined.
  5. Pour the mixture into the prepared tins and bake for 40 – 45 mins or until baked, testing the centre of the loaves with a skewer until it comes out clean.
  6. Leave in the tins to cool for about 10 mins. Before turning out onto a wire wrack to cool completely.


Will keep in an airtight container for a few days.

Keywords: cranberry almond

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