Dried Cranberry Pound Cake
Dried cranberry pound cake is a delicious treat for a winter day. The cake is easy to make and has a rich and creamy taste. The soft cake and the sweet, slightly sour cranberries make this a perfect delicacy with coffee and tea. The crème fraîche and butter ensure that the cake is nice and moist. You will enjoy this!
Ingredients
- ½ cup dried cranberries
- 2 cups all-purpose flour
- ⅛ teaspoon salt
- ½ teaspoon baking soda
- ¾ stick butter room temperature
- 1¼ cup sugar
- 2 eggs size L
- 1 teaspoon vanilla extract
- ⅔ cup crème fraîche
- 1 tablespoon lemon juice
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 
350 °F. - Soak the cranberries in hot water for 10 minutes.½ cup dried cranberries
- Butter your loaf tin (10 inch / 26 cm) and sprinkle with flour. Beat out the excess flour.
- Mix the flour, salt, and baking soda in a bowl.2 cups all-purpose flour, ⅛ teaspoon salt, ½ teaspoon baking soda
- In a second bowl, combine the butter and sugar and mix on high speed for about 3 minutes until the butter is fluffy.¾ stick butter, 1¼ cup sugar
- Add the eggs one by one, followed by the vanilla extract and crème fraîche. Finally, add the lemon juice. Mix.2 eggs, 1 teaspoon vanilla extract, ⅔ cup crème fraîche, 1 tablespoon lemon juice
- Then, add the dry ingredients. Mix until just incorporated.
- Fold the cranberries into the batter with a spatula and pour into the loaf tin.
- Bake in the oven for 60 to 70 minutes.
- Check with a skewer whether the cake is done.
NOTES
1. Cranberries: Soak the cranberries before baking the cake. This will prevent them from burning and keep them nice and juicy.
2. Vanilla extract: If you don't have vanilla extract, replace it with 2 teaspoons of vanilla sugar
3. Baking tips:
- Use all ingredients at room temperature. This makes the cake extra airy.
- Every oven works differently. Always check whether your cake is done by inserting a skewer. The cake is ready and can be removed from the oven if it comes out dry. Otherwise, bake for an additional 5 minutes and repeat.
- The cake is easier to remove from the mold if you let it stand at room temperature for 5 minutes after baking. It will shrink slightly, and you can remove the mold more easily.
- Room temperature: Wrap tightly in plastic wrap for two days.
- Freezer: Wrap in two layers of plastic wrap and store in the freezer for up to 2 months.
Nutrition
Calories: 262kcal | Carbohydrates: 42g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 132mg | Fiber: 1g | Sugar: 25g | Vitamin A: 297IU | Vitamin C: 1mg | Iron: 1mg
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