Cranberry Orange Poundcake

INGREDIENTS:

  • 1-1/2 c. dried cranberries **
  • 1 c. (2 sticks or 16 Tbsp.) butter, atroom temperature
  • 3/4 c. granulated white sugar
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 1/4 c. Solefrutta Clementine Marmalade
  • 1/2 c. sour cream
  • 2-1/2 c. all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt, optional

PREPARATION:   Soak cranberries in hot water for 15 minutes. Drain thoroughly and pat dry on paper towels. Set aside. Preheat oven to 350 F. Grease a 9- x 5-inch loaf pan.

In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, vanilla extract, orange marmalade, and sour cream, beating on low speed until combined. In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to wet ingredients, 1/3 at a time, mixing until blended. Batter will be thick. Fold in cranberries.

Pour into prepared loaf pan and bake for about 1 hour, until center tests done with a toothpick. Cool to room temperature before cutting to serve.  Yield: 1 pound cake   **Option:  Substitute cranberries with dried cherries.