Cranberry Almond Pound Cake

2 1/2 cups flour
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter, softened
1/2 cup brown sugar 
3/4 cup cane sugar
3/4 teaspoon salt
4 eggs at room temperature
1 teaspoon vanilla
1 teaspoon almond extract
2 cups fresh cranberries, rinsed, dried
1/2 cup sliced almonds

1. Heat oven to 350°F. Spray a 9 x 5 loaf pan with cooking spray.
2. Whisk the flour, baking powder and salt together in a bowl.
3. Cream the butter, sugars, and salt together in the bowl of a stand mixer using the paddle attachment. Add the eggs one at a time beating well after each egg and scraping down the sides of the bowl as needed. Add the extracts.
4. With mixer on low, gradually add the flour, beating just until combined.
5. Spread the batter in the prepared pan and scatter the almonds on top. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour and 15 minutes. Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.