Be the first to Orange marmalade gives extra dimension to delicious cranberry pound cake enriched with sour cream. The recipe uses dried cranberries so you can enjoy it year-round. This tasty fruited bread makes a great gift from the kitchen.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Ingredients:
- 1-1/2 cups dried cranberries
- 1 cup butter, at room temperature
- 3/4 cup granulated white sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup orange marmalade
- 1/2 cup sour cream
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
Preparation:
Soak cranberries in hot water for 15 minutes. Drain thoroughly and pat dry on paper towels. Set aside.
Preheat oven to 350 F. Grease a 9- x 5-inch loaf pan.
Beat butter and sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add eggs, vanilla extract, orange marmalade, and sour cream, beating on low speed until combined.
Whisk together baking powder and flour. Add flour mixture to wet ingredients, 1/3 at a time, mixing until blended. Fold in cranberries.
Pour into prepared loaf pan and bake for 1 hour and 15 minutes. Cool Cranberry Orange Pound Cake to room temperature before cutting to serve.
Yield: 1 pound cake
Preheat oven to 350 F. Grease a 9- x 5-inch loaf pan.
Beat butter and sugar with an electric mixer on medium until light and fluffy, 3 to 5 minutes. Add eggs, vanilla extract, orange marmalade, and sour cream, beating on low speed until combined.
Whisk together baking powder and flour. Add flour mixture to wet ingredients, 1/3 at a time, mixing until blended. Fold in cranberries.
Pour into prepared loaf pan and bake for 1 hour and 15 minutes. Cool Cranberry Orange Pound Cake to room temperature before cutting to serve.
Yield: 1 pound cake
