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

Recipe by Cranby

Servings

Slices

Prep time

Minutes

Cooking time

Minutes

Type

Cakes

Pound

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.

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Make it a Trifle!

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*** OTHER CRANBERRY CAKE RECIPES ***

Christmas Cranberry Pound Cake
Orange Cranberry Pound Cake
Cranberry Christmas Upside-Down Cake
Christmas Cranberry Cake – Basic
Cinnamon Cranberry Cheesecake
Sparkling Cranberry Cheesecake
Christmas Cranberry Coffee Cake
Cranberry Sour Cream Cheesecake

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*** IMPRESS YOUR GUESTS; MAKE IT BETTER ***

Pound cakes are impressive enough due to their weight and rich, rich, rich taste. One piece is usually enough. But there are ways to distract from it’s heaviness and make it a bit better.

Liqueur

Brush the baked cake with a light syrup made from cranberry juice and a splash of Grand Marnier or Cointreau for a more grown up flavor upgrade. It adds some moisture and flavor depth.

Make it a Trifle

Turn the pound cake into a trifle by cutting the cake in half and layering it with cranberry sauce, whipped cream, and perhaps a touch of lemon curd. Serve in a clear bowl or cut in pieces and put in smaller glasses to wow people. Especially the in-laws who won’t admit they’re impressed.

Garnish

Garnish the cake with sparkling sugared cranberries (cranberries coated in sugar for us lay people) and make it your table’s centerpiece before serving.

Glaze

Make a simple glaze using powdered sugar, orange juice, and a bit of zest. Drizzle it over the cooled cake for a glossy finish. You can also make it a spiced glaze using cinnamon or nutmeg.