Thursday, November 04, 2010

Cranberry Pound Cake

Cranberry Pound Cake

Recipe created by Mark Gaier and Clark Frasier   |   October 25, 2010

Rich cranberry pound cake is served with a scoop of vanilla ice cream to make a satisfying holiday dessert.

This recipe is one of O's delicious cranberry recipes.

Servings: Serves 6–8


Cranberry Pound Cake

  • 16 Tbsp. (2 sticks) butter
  • 1 1/2 cups sugar
  • 1 Tbsp. lemon zest
  • 8 eggs
  • 1 1/2 cups all-purpose flour
  • 1/8 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 1/2 cups cranberries , fresh or defrosted


Active time: 20 minutes
Total time: 1 hour, 45 minutes

Preheat oven to 350°. Spray a loaf pan with cooking spray. In a standing mixer on medium-high speed, cream together butter and sugar. Add lemon zest, then eggs; slowly add dry ingredients. Carefully fold in cranberries.

Pour batter into pan and bake 10 minutes. Cover with foil and reduce heat to 325°. Bake until set, about 1 hour and 10 minutes more. Cake is done when a toothpick inserted in the center comes out clean. Remove and place on cooling rack.


Printed from on November 4, 2010

1 comment:

  1. Oooh..cranberry pound cake. This sounds really delicious. I will definitely try this one. I work with Better Recipes and am always reviewing recipes and experimenting with new dishes. Now, I'm focusing on Christmas cakes and it's been really fun. One of my favorite is pumpkin pecan bundt cake. See this and other recipes Christmas Cake Recipes


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