Cranberry Pound Cake
This festive cranberry pound cake is perfect for any holiday celebration!
Servings: 12 servings
- 1 cup unsalted butter
- 3 large eggs
- 1 cup sugar
- 2 tsp vanilla
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 cup cranberries
Cream Cheese Frosting Ingredients
- 1- 8 oz package of cream cheese softened
- 1/2 cup butter softened
- 1 Tablespoon vanilla
- 4 cups powdered sugar
Pound Cake Directions:
Preheat the oven to 325 degrees.
In a large bowl, cream butter with sugar and vanilla, for about three minutes, until smooth and creamy.
Mix in the eggs until smooth.
Gradually add in flour and baking powder, until well mixed into the sugar mixture.
Stir in the cranberries until they are well mixed into the batter.
Pour batter into a lightly sprayed bread loaf pan, and bake for 55-60 minutes.
Cake will be done when it springs to the touch or insert a toothpick into the center and it will come out clean.
Let cool and frost if desired.
I noticed some brands of cranberries are much larger than others. If you prefer smaller, you can cut them in half.
This was baked in a light white pan and may bake faster in a dark or glass pan.
Calories: 577kcal | Carbohydrates: 73g | Protein: 4g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 172mg | Potassium: 112mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg