This tea cake is perfect at any time of day, not just when you’re enjoying a cup of tea; for breakfast, with lunch, or after dinner, this is a not-too-sweet loaf cake that is simple to make, but not at all simple in flavor!
Christmas Cranberry Pound Cake
Yields 2 loaves
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups cranberries, roughly chopped (fresh or dried)
- 1 1/2 cups sugar
- 1 cup buttermilk
- 1 cup unsalted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For Frosting:
- ¼ cup butter(softened)
- 4 oz.cream cheese
- 1½ cup powdered sugar (or more to make it thick enough to spread on top of the cake)
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350º F and lightly grease 2 loaf pans.
- In a medium bowl, sift together flour, baking soda and salt, and set aside.
- In a large bowl or mixer, cream together the butter and sugar until lightened in color and fluffy. 4-5 minutes.
- Beat in egg and vanilla extract and mix well.
- Alternate between adding 1/3 cup of dry ingredients and 1-2 tablespoons buttermilk. Begin and end with flour mixture.
- Gently fold in chopped cranberries and pour batter into loaf pans.
- Place in oven and bake for 40-50 minutes, or until toothpick inserted in center comes out clean.
- When the cake is completely cooled prepare the glaze.
With a mixer, cream together softened butter and cream cheese until smooth. Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. Spread on top of the cake. Sprinkle the cake with cranberries. Place the cake in the fridge until the frosting is set.
