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Title: Cranberry Pound Cake
Categories: Cake
Yield: 1 Loaf
| US MEASUREMENTS | ||
| 1 | c | Butter; softened |
| 1 | c | Sugar |
| 2 | Eggs | |
| 2 | ts | Vanilla |
| 1/2 | c | Sour cream |
| 6 | oz | Dried cranberries |
| 2 1/2 | c | Flour |
| 1/2 | ts | Baking powder |
| METRIC MEASUREMENTS | ||
| 250 | g | Butter; softened |
| 225 | g | Sugar |
| 2 | Eggs | |
| 10 | ml | Vanilla |
| 125 | g | Sour cream |
| 170 | g | Dried cranberries |
| 280 | g | Flour |
| 4 | g | Baking powder |
Preheat oven to 350 F - 180 C - UK/Fr gas mark 4.
Grease a loaf pan lightly. Beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, vanilla, and sour cream, mixing thoroughly. Mix in dried cranberries. Combine flour and baking powder in a sparate bowl. Gradually add to cranberry mixture, mixing well. Pour batter into loaf pan and bake for 1 hour 15 minutes, or until a tester inserted into the center of the cake comes clean. Remove from pan and allow to cool completely on a wire rack.
Ocean Spray Cranberries Inc
MM and Metric conversions by Dave Sacerdote
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