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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