CRANBERRY-SOUR CREAM POUND CAKE RECIPES

CRANBERRY-SOUR CREAM POUND CAKE | BETTER HOMES & GARDENS

Cranberry-Sour Cream Pound Cake | Better Homes & Gardens image

If you don't enjoy tart cranberries, try this sour cream pound cake recipe with dried cherries, blueberries, or currants instead. Regardless of the fruit you choose, this easy pound cake recipe will be a crowd-pleaser (especially once dusted with powdered sugar).

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Number Of Ingredients 12

Ingredients

¾ cup butter
3 eggs
? cup dried cranberries, snipped dried cherries, dried blueberries, and/ or currants
2?½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1?¼ cups granulated sugar
1 tablespoon finely shredded orange or lemon peel
1?½ teaspoons vanilla
1 8 ounce carton dairy sour cream
Powdered sugar (optional)

Steps:

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 : Calories 417 calories, CarbohydrateContent 54 g, CholesterolContent 110 mg, FatContent 20 g, ProteinContent 6 g, SaturatedFatContent 12 g, SodiumContent 336 mg

CRANBERRY-SOUR CREAM POUND CAKE | MIDWEST LIVING

Cranberry-Sour Cream Pound Cake | Midwest Living image

For a little extra pizzazz, soak the dried fruit in orange juice, cranberry juice, or brandy instead of water when making this dessert.

Provided by Midwest Living

Categories Food

Total Time 2 hours 10 minutes

Prep Time 30 minutes

Number Of Ingredients 12

Ingredients

¾ cup butter
3 eggs
? cup dried cranberries, snipped dried cherries, dried blueberries and/ or currants
2?½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1?¼ cups granulated sugar
1 tablespoon finely shredded orange or lemon peel
1?½ teaspoons vanilla
1 8 ounce carton dairy sour cream
Powdered sugar (optional)

Steps:

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 small bowl, pour boiling water over dried cranberries; let stand for 10 minutes. Drain well; set aside. In a medium bowl, combine flour, baking powder, salt and baking soda; set aside.
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 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, 1 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 in a 325 degree F oven 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 and completely cool on wire rack. If you like, sift powdered sugar over cake just before serving. Makes 10 to 12 servings.

Nutrition Facts : Calories 417 calories, CarbohydrateContent 54 g, CholesterolContent 110 mg, FatContent 20 g, ProteinContent 6 g, SaturatedFatContent 12 g, SodiumContent 336 mg

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