This Cranberry Pound Cake recipe is the perfect blend of tart cranberries and sweet cake with just a touch of orange. It's ideal for cozy gatherings, holiday treats, or to give as gifts.
0 Grease and flour (or use baker's release spray) a loaf pan. Set aside.
1 Preheat oven to 350F. Gather the ingredients and make sure they are at room temperature before beginning.
2 Cream butter and sugar with the mixer on medium-high speed until light and fluffy, about 5 minutes.
3 Add eggs to butter mixture, one at a time, beating well after each.
4 Beat in vanilla and orange zest.
5 Combine flour, baking soda, and salt in a mixing bowl.
6 With the mixer running on low speed add the dry ingredients alternately with the sour cream.
7 Beat on low speed until you have a smooth, thick batter but don't over-mix.
13 Stir in cranberries.
8 Spoon into the prepared loaf pan.
9 Bake at 350F until a toothpick inserted in the center comes out clean, about 65-70 minutes for a bundt pan or 40 -50 minutes for loaves. It will read about 210℉ on an instant read thermometer when perfectly done.
10 Remove from the oven and let cake cool in the pan for 10 minutes.
11 Carefully run a knife down the sides of the pan to separate the cake from the pan.
12 Turn the pan over and let the cake slip out onto a wire rack to finish cooling.
14 Dust with powdered sugar.
