Lemon-Cranberry Pound Cake

Cranberries:

1/3 C. (80 ml) lemon juice

2 T. brandy

1 T. granulated white sugar

4 oz. (115 grams) dried cranberries or dried cherries

 

Pound Cake:

1 3/4 C. (245 grams) all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1 C. (227 grams) unsalted butter, room temperature

1 C. (200 grams) granulated white sugar

4 large eggs

1 1/2 tsp. pure vanilla extract

Zest of one lemon

 

For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, sugar, and dried cranberries just to a boil. Cover and remove from heat. Let cool completely and then drain, reserving cranberries. For Cake: Preheat oven to 350 degrees F (177 degrees C). Butter (or spray with a non-stick pan spray) a 9 x 5 x 3 inch (23 x 13 x 7 cm) loaf pan and then line the bottom of the pan with parchment paper.  In a medium sized bowl whisk together the flour, baking powder and salt. Set aside. In the bowl of your electric mixer, cream the butter until soft and creamy.  Gradually add the sugar and continue to beat until light and fluffy (about 3 – 5 minutes).  Scrape down the sides of the bowl.  Then add the vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. With mixer on low, add the flour mixture beating just until batter is smooth.  Stir in the lemon zest and drained cranberries, making sure you do not over mix.  Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for approximately 50 – 65 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove from oven and place on a wire rack for 10 minutes and then remove it from the pan to cool completely.  This cake can be stored for a few days at room temperature, one week in the refrigerator, or about one month frozen.