Cranberry Pound Cake
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Today I have for you THE cranberry pound cake recipe with only 6 ingredients. It should really be called the “brick” cake as heavy cream, 7 eggs and butter feel like that in our stomachs. But our mouths and taste buds don’t care. Delicious is delicious. 🍰
Cranberry Pound Cake
Servings
10
Slices
Prep time
15
Minutes
Cooking time
45
Minutes
Type
Cakes
Pound
Ingredients
-
3 cups sugar
-
1 cup butter, softened
-
7 Eggs
-
3 cups flour
-
1 cup heavy whipping cream
-
2 teaspoons vanilla extract
Directions
- Preheat Oven – Preheat the oven to 350°F (175°C). Grease and flour a bunt pan or 2 loaf pans.
- Cream – Cream sugar and softened butter until smooth. Add eggs in 1 at a time, mixing well between each addition.
- Flour, then Cream – Sift in 1 1/2 cups cake flour, and combine. Add all the heavy cream and vanilla and stir well.
- Remaining Flour – Sift in the remaining 1 1/2 cups cake flour and combine until smooth.
- Pour Batter – Pour into prepared pan(s).
- Bake -Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
- Cool – Cool completely before slicing.
- Enjoy 👩🏻🍳
Notes
- Pan Size – A smaller or thinner pan will need less bake time.
- Healthy – Use sweetener instead of sugar to make this dessert much healthier. Buy the 1:1 ratio sweetener.
- Texture Tip – If using fresh cranberries, coat them in flour before folding them into the batter to prevent sinking. For a softer texture, use buttermilk in place of the heavy cream in the recipe.
- Storage – Pound cake tastes even better the next day as the flavors meld together. Store it tightly wrapped at room temperature for 3-4 days or refrigerate for up to a week.
…
Cut it up and make it a Trifle!
The Bundt Version
Cranby.com – All things Cranberries
