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Cranberry and Almond 1lb loaves

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These 1lb Cranberry and Almond loaves are a delicious butter and almond flavoured cake. Making use of any left over dried cranberries in your store cupboard. Will serve about 8 good slices per cake. You can freeze one of the cakes for later if you wish.

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.

How to 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 cakes 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 cakes 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 to eat now, and give the other away to family.


These cakes freeze and thaw well.

I make lots of loaf cakes using 1lb loaf tins. You may also like to try these.

Cranberry and Almond loaves

Cranberry and Almond loaves

A delicious butter and almond flavoured cake. Making use of any left over dried cranberries in your store cupboard.
5 from 1 vote
Print Pin Rate
Course: Afternoon Tea
Cuisine: British
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 16 slices
Calories: 266kcal
Author: Lynn Hill


  • 250 g butter
  • 250 g white caster sugar
  • 4 medium eggs
  • ½ tsp Almond Extract
  • 200 g self raising flour
  • 50 g ground almonds
  • 80 g dried cranberries roughly chopped


  • Grease and line 2 x 1lb loaf tins
  • Preheat the oven to 180deg fan assisted. Line 2 x 1lb loaf tins with baking parchment or cake liners
  • 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.
  • Add the Almond Extract, along with the eggs, one at a time, adding a little flour each time. Mix until well combined.
  • Add the remaining flour, ground almonds and Cranberries. Mix until well combined.
  • 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.
  • 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.


Calories: 266kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 128mg | Potassium: 31mg | Fiber: 1g | Sugar: 19g | Vitamin A: 450IU | Calcium: 18mg | Iron: 0.5mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake


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