Buttery Almond And Cranberry Loaves - cooking recipe

Ingredients

1 cup plus 2 tbsp (2 1/4 sticks) butter, softened
1 3/4 cups granulated sugar
1/2 tsp almond extract
6 None eggs
1 1/3 cups sour cream
1 1/3 cups flour, sifted
1 1/3 cups self-rising flour, sifted
1 1/3 cups ground almonds
1/4 cup fresh orange juice
1 1/3 cups sweetened dried cranberries
None None Powdered sugar, for dusting

Preparation

Preheat the oven to 300\u00b0F. Grease two 9 x 5 inch loaf pans and line the bottoms and sides with 2 layers of parchment paper.
Beat the butter, granulated sugar and almond extract in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined. Add the sour cream, taking care not to over-beat.
Combine the sifted flours in a bowl. Stir into the egg mixture. Stir in the ground almonds, orange juice and cranberries. Divide the batter among the prepared pans, smoothing the top with a spatula. Tap the pans on the work surface to release any air bubbles.
Bake, uncovered, for 1 hour 20 mins. Cover the loaves loosely with foil if over-browning during cooking. Cool in pans for 10 mins. Remove from pans; cool completely on a wire rack. Dust with sifted powdered sugar.