This is a moist tasty cake for the holidays.
Melt 1/2 cup butter in a lightly greased 10" cast-iron skillet over low heat. Stir amaretto into melted butter; sprinkle brown sugar into skillet. remove from heat.
Arrange whole almonds around edge of skillet. Sprinkle cranberries and chopped almonds over brown sugar.
Whisk together flour and baking powder in a medium bowl. Set aside. Beat softened butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture. beat at low speed until blended after each addition. Stir in extracts. Pour batter over cranberries and almonds in skillet.
bake at 350 degrees F. for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. cool in skillet on a wire rack 10 minutes. Run a knife around edges. Invert cake onto a serving plate. Yield: 1 (10") cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 227 | ||
Calories from Fat: 200 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 6.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 154.9mg | 48 % | |
Sodium 1602.3mg | 55 % | |
Potassium 92.8mg | 2 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 5.1g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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