- Makes: 10 servings
- Prep: 30 mins
- Bake: 1 hr 10 mins 325°F
- Stand: 30 mins
Cranberry-Sour Cream Pound Cake
cup dried cranberries, snipped dried cherries, dried blueberries, and/ or currants
teaspoon baking powder
teaspoon baking soda
cups granulated sugar
tablespoon finely shredded orange or lemon peel
8 ounce carton dairy sour cream
Powdered sugar (optional)
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9x5x3-inch loaf pan; set aside. In a bowl, pour boiling water* over dried cranberries; let stand for 10 minutes. Drain well; set aside. In another bowl, combine flour, baking powder, salt, and baking soda; set aside.
- Preheat oven to 325 degrees F. In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar 3 tablespoons at a time beating on medium speed about 6 minutes or until very light and fluffy. Add orange peel and vanilla. Add eggs one at a time beating well on low to medium speed after each addition, scraping bowl frequently. Alternately add the flour mixture and sour cream to butter mixture, beating on low speed after each addition just until combined. Stir in cranberries. Pour batter into prepared pan.
- Bake about 70 minutes or until a wooden toothpick inserted near center comes out clean. (Cake will be high in pan.) Cool for 10 minutes in pan on a wire rack. Remove from pan; cool completely cool on wire rack. If desired, sift powdered sugar over cake.
Nutrition Facts (Cranberry-Sour Cream Pound Cake)
- Per serving:
- 417 kcal cal.,
- 20 g fat
- (12 g sat. fat,
- 110 mg chol.,
- 336 mg sodium,
- 54 g carb.,
- 1 g fiber,
- 6 g pro.
- Percent Daily Values are based on a 2,000 calorie diet