Candied Cranberry Sour Cream Poundcake

Candied Cranberry Sour Cream Poundcake



  • 2 sticks unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Zest from 1 lemon
  • 1 cup sour cream
  • 1 recipe 2 1/3 cups chef Gail’s Candied Cranberries


  • 1 ¼ cups confectioners’ sugar
  • 1-3 tablespoons or more cranberry syrup left over from candied cranberries


  • Preheat oven to 350° Fahrenheit.
  • Spray a 10 inch false bottom tube pan with nonstick cooking spray. Set aside.
  • In the bowl of an electric mixer using the paddle attachment, cream the butter and sugar on medium speed until light, approximately 1-2 minutes.
  • Add eggs, one at a time, beating well after each egg is added.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt until well blended.
  • Combine zest and sour cream in a separate bowl.
  • Add one third of the flour mixture and blend on low speed until incorporated.
  • Add half the sour cream mixture and blend again.
  • Add another third of the flour mixture followed by the remaining sour cream. Blend until incorporated.
  • Add the remaining flour mixture and blend until just combined.
  • Remove bowl from motor and, using a rubber spatula, gently fold candied cranberries into batter.
  • Pour batter into pan and spread evenly.
  • Bake for 60 to 70 minutes or until a small sharp knife inserted into the center comes out clean.
  • Cool in pan until lukewarm. Remove cake from pan and place on a serving platter.
  • In a medium mixing bowl, whisk together confectioners’ sugar and enough cranberry syrup to make a glaze thick enough to be drizzled over the cake.
  • Drizzle or spread glaze all over the top of the cake allowing a little to drip down the sides.
  • Allow glaze to harden for approximately 1 hour.


Makes approximately 1 10-inch tube cake