Cranberry Pound Cake

print recipe
email recipe
save recipe
add photo
add review
#9226

serves/makes:

ready in:
1-2 hrs

ingredients

1 cup butter or margarine
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups flour
2 teaspoons baking powder
dash salt
2 cups fresh cranberries, coarse chopped

Glaze
2 cups powdered sugar
cream as needed to thin
1 teaspoon vanilla extract

directions

Chop cranberries and coat with a bit of the flour so cranberries won't sink to bottom of cake batter.

Beat butter till creamy. Gradually beat in sugar/vanilla till fluffy. Blend in eggs one at a time. Sift flour and baking powder.Add flour to creamed mixture and beat to blend. Stir in cranberries till well incorporated.

Grease and flour well a Bundt pan. Bake in a 325 degrees F oven about 70 minutes or tested done. Cool cake in pan for 15 minutes. Remove to cake platter.

Mix glaze ingredients and spoon over warm cake.Best flavor if allowed to set overnight.