Buttery Almond And Cranberry Loaves - cooking recipe

Ingredients

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

Preparation

Preheat the oven to 300\u00b0F. Grease two 8-loaf (3/4-cup) mini loaf pans. Line bottom and long sides with parchment paper, extending the paper 2 inches above the long sides for handles.
Beat the butter, 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 and beat until just combined (don't over-beat).
Stir in the sifted flours and ground almonds, then the orange juice and cranberries. Pour into the prepared pans and smooth the tops. Tap the pans on the counter to release the air bubbles.
Bake for about 30 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Dust with sifted powdered sugar.