Tuesday, November 11, 2014

cranberry pound cake

This is one of my favorite cakes ever. The sweet and tart mixture is perfect.
With the holidays approaching, cranberries will be inexpensive, as will most other baking supplies. 
Don't be alarmed if you eat half this cake in one setting! Just kidding! 
But really, it is hard to resist!
Cranberry Pound Cake
3 eggs
2 cups sugar
3/4 cup butter
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon salt
2 tablespoons milk
2 cups flour
1 bag cranberries
Cream butter and sugar. Add eggs, extracts, salt and milk and beat to combine. Add flour, 1/2 cup at a time. Once well combined, add cranberries. If you’re using a stand mixer, you’ll hear some of them pop but that is okay! Scoop batter into well-greased and floured Bundt pan, making sure not to scrape the sides and remove the flour. Bake in a pre-heated oven at 350 for around 40 minutes or until a cake tester comes out clean. 

1 comment:

I always love hearing from you!