Detailed Directions and Instructions
Preparation of the Baking Pan
Prepare a loaf pan by greasing it and lining it with parchment paper for easy removal of the cake.
Combining Dry Ingredients
In a bowl, mix together the flour, baking powder, and salt. Set this mixture aside for later use.
Mixing Wet Ingredients
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
Incorporating Eggs
Add the eggs one at a time into the butter and sugar mixture, ensuring that each egg is fully incorporated before adding the next.
Adding Vanilla and Milk
Stir in the vanilla extract. Gradually add the milk, mixing until the batter is smooth.
Combining Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Incorporating Cranberries
Fold in the fresh cranberries gently into the batter, ensuring they are evenly distributed.
Baking the Cake
Pour the batter into the prepared loaf pan, smoothing the top. Bake in a preheated oven at 350°F (175°C) for approximately 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cooling the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Preparing the Glaze (optional)
If desired, mix powdered sugar with a little milk to create a glaze and drizzle it over the cooled pound cake for added sweetness.
Notes
Storage Instructions
Store the cranberry pound cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Substituting Ingredients
You can substitute fresh cranberries with frozen ones, but make sure to thaw them first and drain excess moisture.
Flavor Variations
Consider adding orange zest to the batter for a citrusy flavor enhancement.
Serving Suggestions
This cake pairs well with whipped cream or a side of vanilla ice cream for a delightful dessert experience.
