Cranberry pound cake, with its moist crumb and tart-sweet balance, is a delightful treat perfect for any season. Here’s a simple yet comprehensive guide to baking one.
Ingredients:
- 1½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120ml) milk
- 1 cup (120g) fresh or frozen cranberries, tossed in 1 tbsp flour (to prevent sinking)
Steps:
1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
2. Dry Mix: Whisk flour, baking powder, and salt in a bowl; set aside.
3. Cream Butter & Sugar: Beat butter and sugar until light and fluffy (3-4 mins). Add eggs one at a time, mixing well after each. Stir in vanilla.
4. Combine: Alternate adding dry ingredients and milk, starting and ending with dry mix (mix just until combined—don’t overmix).
5. Fold in Cranberries: Gently fold in floured cranberries.
6. Bake: Pour batter into the pan, smoothing the top. Bake 50-60 mins, or until a toothpick inserted comes out clean.
7. Cool: Let cake cool in the pan for 15 mins, then transfer to a wire rack to cool completely.
Serving Tip: Dust with powdered sugar or glaze with a simple mix of powdered sugar and lemon juice for extra flavor. Enjoy this cake with tea or coffee for a cozy snack!
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