Candied Cranberry Sour Cream Poundcake
Ingredients
Cake
- 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
Glaze
- 1 ¼ cups confectioners’ sugar
- 1-3 tablespoons or more cranberry syrup left over from candied cranberries
Instructions
- 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.
Notes
Makes approximately 1 10-inch tube cake