Cranberry Orange Sour Cream Pound Cake

By á-73003

Ingredients

• 1-1/2 cups dried cranberries
• 1 cup (2 sticks or 16 Tablespoons) butter, at room temperature
• 3/4 cup granulated white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/4 cup orange marmalade
• 1/2 cup sour cream
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt, optional

Preparation

Step 1

Soak cranberries in hot water for 15 minutes. Drain thoroughly and pat dry on paper towels. Set aside.

Preheat oven to 350 F. Grease a 9- x 5-inch loaf pan.

In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, vanilla extract, orange marmalade, and sour cream, beating on low speed until combined.

In a medium bowl, whisk together flour, baking powder, and salt.


Add flour mixture to wet ingredients, 1/3 at a time, mixing until blended. Batter will be thick. Fold in cranberries.

Pour into prepared loaf pan and bake for about 1 hour, until center tests done with a toothpick. Cool Cranberry Orange Pound Cake to room temperature before cutting to serve.

Yield: 1 loaf pound cake