This recipe’s origins are unknown, but I do know it’s been sitting on a little notecard on the top of my fridge for as long as I can remember.
It’s my go-to cake for fall and winter potlucks, and it’s always a hit. (And it’s pretty to boot.)
I haven’t baked it this season, so no pictures just yet. But this is a gorgeous, tasty, perfectly festive little cake– a great thing to bring to that Thanksgiving gathering… lv, molly
P.S. In the unlikely event there are leftovers, this makes an amazing breakfast the day after your festivities. Warm a slice, and add a little jam or butter. Mmm!
Cranberry Pound Cake
2 cups plus 6 Tbl cake flour
1 tsp baking powder
1/2 tsp salt
5 large eggs
1 2/3 cups sugar
2 1/2 sticks unsalted butter, diced, at room temp
1 tsp lemon zest
1 tsp orange zest
2 cups fresh cranberries, rinsed and coarsely chopped
Preheat oven to 300 degrees F. Butter a standard 9-cup Bundt pan, and dust with flour. Shake out any excess.
In a medium bowl, whisk together the flour, the baking powder, and salt.
In bowl of a food processor, blend eggs and sugar until thick, about 1 min. Add butter and zests, and blend until mixture is fluffy. If mixture looks curdled (I hate that word!), don’t worry. Add the dry ingredients, and process to just combine. Don’t overmix! The batter should be thick and smooth.
Fold in the berries, and stir to combine. Pour the batter into the prepared pan evenly. Bake until a toothpick inserted in the cake’s center comes out clean, 1 to 1 1/4 hours.
Transfer the cake to a rack, and cool for 5 minutes. Carefully invert the cake out of the pan onto the rack, and cool for at least 20 minutes before serving.
Since I don’t have a picture of this cake, you get a picture of the ’90s band named after this delicious fruit.