Description
A festive and moist buttery pound cake studded with tart cranberries and a hint of orange zest, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh cranberries, tossed in 1 tablespoon flour
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and orange zest.
- Combine the 2 cups flour, baking powder, and salt; gradually add to the creamed mixture, alternating with the sour cream. Fold in the flour-tossed cranberries.
- Spread the batter evenly into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.