Cranberry-Almond Pound Cake

Preheat oven to 325 degrees F. Grease and flour 10-inch tube pan with removable bottom. In small bowl, combine dried cranberries and liqueur; set aside.

On 1 sheet waxed paper, combine flour, baking powder, salt, and baking soda. Onto another sheet waxed paper, grate almond paste.

In large bowl, with mixer at medium speed, beat butter until creamy. Gradually beat in sugar; beat 3 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula. Beat in almond paste and extract. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low; add flour mixture alternately with sour cream, beginning and ending with flour mixture. Beat just until blended. With spoon, stir in dried cranberries with liqueur and fresh cranberries. Spoon batter into prepared pan.

Bake cake 1 hour and 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour. Run thin knife around cake to loosen from side and center tube of pan. Lift tube to separate from pan side. Slide knife under cake to separate cake from bottom of pan; remove center tube. Cool cake completely on rack.