Cranberry Pound Cake

9 Nov

This one time, I decided I was going to be true to the origin of pound cakes and make a pound cake:

A pound each of butter, sugar, eggs and flour. No leavening agents (bakers relied on the air incorporated into the batter for rising).

If you do a little research into the history of pound cakes, you will discover that pound cakes were geared towards making a recipe easy to remember. Equal parts of each ingredient? Yes, easy to make!

Traditional pound cakes were also very large and dense…enough to share with several families.

I didn’t have to read anything to acquire that information. There was a lot of cake. It was very large. It was very dense. Did I mention there was a lot of cake? I ate cake for a long time. I thrust containers of cake into the arms of everyone I knew.

That was years ago. I’ve since learned, that modern day pound cakes are the way to go. Modern day pound cake for modern day people.

I used brown sugar goodness in this particular recipe, along with almond extract and cranberries for good measure….what with the season being appropriate for cranberries and all things winter related.

You should make this pound cake. And then eat said pound cake. That’s what I did, anyway.

Cranberry Pound Cake

1 cup butter, room temperature

1 1/2 cups brown sugar

1 tsp almond extract

8 eggs

1 1/2 cups all-purpose flour

1/8 tsp. salt

1 1/2 tsp. baking powder

1 1/2 cups cranberries , fresh or frozen

Cream together butter and sugar. Add almond extract. Add eggs one at a time, then slowly add dry ingredients. Carefully fold in cranberries.Pour batter into a greased loaf pan and bake at 350F for approximately 1 hour and 10 minutes. Cake is done when a toothpick inserted in the center comes out clean.

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