Description
A moist and flavorful pound cake with a swirl of sweet and tart cranberry sauce.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup cranberry sauce
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk.
- Pour 2/3 of the batter into the prepared pan.
- Mix cranberry sauce and lemon juice, then swirl into the remaining batter.
- Drop spoonfuls of cranberry batter on top and swirl gently with a knife.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in pan for 15 minutes, then turn out onto a wire rack.
Notes
- Use room temperature ingredients for best results.
- For a stronger cranberry flavor, use homemade cranberry sauce.
- Dust with powdered sugar before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American