Cranberry Almond Cake

Cranberry Almond Cake
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
8 oz. unsalted butter, room temperature
7 oz. almond paste (found in the baking aisle- not marzipan)
1 cup sugar
4 large eggs , room temp.
1 tsp. vanilla extract (never imitation!)
1/4 cup milk at room temp.
1 1/2 cups fresh cranberries (you can buy these around the holidays and freeze them)- picked through & coarsely chopped
Confectioner's sugar for dusting

Preheat oven to 350.
You can do this in a buttered & floured bundt pan (recommended), loaf pans or even cupcakes
Sift together flour, salt & baking powder. Set aside. Beat together butter & almond paste. Add the sugar & beat until light & fluffy ~ 2 min. longer.Beat the eggs in 1 at a time, scraping down between each addition. Beat in vanilla.With mixer on low speed alt. flour mixture with milk, Stop and scrape down as needed.Fold in cranberries.
Transfer to pan and smooth with a spatula. Bake 45-50 min. (less for cupcakes) Consider checking at 42 min. with a wooden skewer to test doneness- should come out clean. Cool for 15 min. in pan, then invert on a wire rack. Once cool, dust with confectioner's sugar.
Do Ahead: I bake this and then slice, freezing the slices.