Hey guys! I’ve got somethin’ real good for you today. It’s time to break out the cranberries, no they are not just for Thanksgiving, and make this pretty, tart, sweet, pound cake. If you love a good slice to go with your coffee, this recipe is for you! Plus it makes BEAUTIFUL gifts.
Let’s talk about cranberries for a second. They are officially one of my favorite berries. They are so tart, and when you cook or bake them, they burst into these juicy bits of tart, fruity, goodness. They make for a really wonderful change of flavor folded inside of this pound cake.
One of the most important parts of this batter though is the eggs. I’m using Heritage Breed eggs from Happy Egg, and it’s crazy what a difference it makes. The yolks are such a deep yellow that it actually changes the color the cake dramatically. Plus, they taste incredible, so you know you’re putting the best into your cake. That color alone you guys, it’s too beautiful to skip.
There’s also a bit of orange in this cake- a little zest and a little juice. It doesn’t create a super orangey flavor, but it keeps things bright.
For the top, let’s go with regular granulated sugar this time around. I often use raw sugar for the tops of cakes, but a generous sprinkle of regular sugar creates something really awesome too- a thin, crisp, sweet layer that really tops off the cake well.
Wrap this one up and tie it with a bow, it’s the perfect food gift this holiday season, and it’s the perfect treat for you too!
Cranberry Pound Cake
- 2 1/2 cups flour
- 1 1/4 tsp. baking powder
- 1 tsp. salt
- 1 cup softened butter
- 1 1/4 cup sugar (plus more for sprinkling the top)
- 4 eggs
- 1 tbs. orange zest (from one orange)
- 2 tbs. orange juice (from 1/2 orange)
- 1 1/2 cups fresh cranberries, rinsed and dried
Preheat your oven to 350 degrees, and generously grease a 9 inch loaf pan. Set aside.
In a medium bowl, stir together the flour, baking powder, and salt. Set aside. In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs, one at a time, mixing between each addition. Mix in the orange zest and juice. Slowly add in the flour mixture, reserving about 2 tablespoons, and mix until smooth.
Toss the cranberries in the reserved flour mixture until coated, and fold the berries into the batter.
Pour the batter into the prepared loaf pan, and spread evenly. The batter will be thick. Generously sprinkle granulated sugar over the top of the batter. Bake for 1 hour and 10 minutes, or until a cake tester comes out clean. Cool completely in the pan before removing and slicing. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!