Cranberry Pound Cake

Cranberry Pound Cake


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This pound cake has a cheery cherry taste you will fall for. This seasonal dessert recipe is a quick and easy treat you can make in a flash.

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Time needed

10 min preparation + 1-2 hour cooking

Serving Size / Yield

3-5 servings


  • 3 C. all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 1/2 C. granulated sugar
  • 1 1/4 C. cranberries
  • 1 C. butter or margarine, softened
  • 1 tsp. vanilla extract
  • 5 lg. eggs
  • 1 C. milk or evaporated milk
  • powdered sugar, if desired

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Heat oven to 350 degrees. Grease bottom, side and tube of 10 X 4-inch angel food cake pan (tube pan) with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat granulated sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Gently fold the cranberries in. Pour into pan. Bake cake pan for 1 hour 10 minutes to 1 hour 20 minutes until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours. Let cool and sprinkle with powdered sugar.

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