Winter Citrus Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/4 cup fresh orange juice
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)

Instructions:

1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
6. Stir in the fresh orange juice, orange zest, and vanilla extract until well combined.
7. Toss the cranberries in a little flour to coat them. This helps prevent them from sinking to the bottom of the cake during baking. Gently fold the floured cranberries into the batter.
8. Pour the batter into the prepared bundt pan, spreading it evenly.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Tips for Making the Perfect Pound Cake:

1. Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps in achieving a smooth and even batter.
2. Creaming: Cream the butter and sugar together until light and fluffy. This step is crucial for the texture of the pound cake.
3. Sifting Dry Ingredients: Sift the dry ingredients to ensure even distribution and a finer texture in the cake.
4. Avoid Overmixing: Mix the batter until just combined. Overmixing can lead to a dense cake.
5. Flouring Add-ins: If you’re adding fruits or nuts, coat them lightly in flour to prevent them from sinking to the bottom of the cake during baking.
6. Baking Time: Keep an eye on the cake towards the end of the baking time. Use a toothpick to check for doneness; it should come out clean or with a few moist crumbs.

Substituting Cranberries:

• Dried Cranberries: You can substitute dried cranberries for fresh or frozen ones. Soak them in hot water for about 10-15 minutes before adding them to the batter to plump them up.
• Frozen Cranberries: If using frozen cranberries, do not thaw them before adding to the batter. Toss them in a little flour to prevent them from clumping together.

Feel free to customize the recipe to your liking, and enjoy your delicious Orange Cranberry Pound Cake!