Cranberry-Sour Cream Pound Cake
- 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
Sandy Parks 928 Days Ago
Just prepared this according to the recipe, triple-checking measurements and baking temp and time since it was the first time I was making it. When I turned the cake out of the pan, it split in two and dumped raw batter - a lot of raw batter - onto the counter. I use two oven thermometers when I bake, and my oven was at 325 F. The parts that got done taste great. What's up, BH&G?