Original recipe by Dorie Greenspan. Adapted by GKC.
Not just for Thanksgiving, this cake uses terrific seasonal ingredients and has tons of flavor. Another bonus is that while it cooks the house smells fabulous!
2 cups all-purpose flour
3/4 cup almond flour or flour (about 2 1/2 ounces)
2-1/2 teaspoons Chinese five-spice powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 cup (2 sticks) unsalted margarine, room temperature
1 cup sugar
1 cup (packed) golden brown sugar
3 large eggs
1-1/2 teaspoons vanilla extract
1 cup plain tofutti sour cream
1 cup chopped toasted almonds
1 cup halved fresh or frozen cranberries (do not thaw)
1/2 cup dried sweetened cranberries
2/3 cup powdered sugar
4 teaspoons (about) orange juice
Preheat oven to 350° F. Grease a 12-cup Bundt pan. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then tofutti sour cream. Add dry ingredients; beat just until blended. Fold in almonds and all cranberries. Transfer batter to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
Stir powdered sugar and 2 teaspoons orange juice in small bowl until sugar dissolves. Mix in more juice by 1/2 teaspoonfuls to reach consistency of heavy cream. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. Do ahead: Can be made 3 days ahead. Cover with cake dome and store at room temperature.