Description
A festive and moist pound cake studded with tart cranberries and a hint of orange, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh cranberries, halved
- 1 tablespoon orange zest
- 1/4 cup buttermilk
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 almond extracts.
- Combine the flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture, alternating with the buttermilk. Fold in the cranberries and orange zest.
- Pour the batter into the prepared pan. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.