Cranberry Black Walnut Poundcake
Source of Recipe
List of Ingredients
9 ounces (2 sticks plus 2 tablespoons) unsalted butter
10 ounces confectioners' sugar, sifted if it is lumpy
4 whole eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 3/4 cups sifted cake flour
2 tablespoons finely grated lemon zest
1 cup coarsely chopped black walnuts
1 cup fresh or frozen cranberries
confectioners' sugar for dusting (optional)
Heat the oven to 325°F. Lightly butter and flour a 9-inch tube pan or lightly butter a 4.5x 2.5x13- inch loaf pan and line it with baking parchment.
Using a stand mixer, cream the butter and sugar in a large bowl, beating until very light and fluffy. Still beating, add the eggs one at a time, then beat in lemon juice and vanilla.
Working by hand, gently fold in the flour, then the lemon zest, walnuts, and cranberries.
Turn the batter into the prepared pan and bake until cake is risen and lightly browned and a toothpick comes out clean, about 1 hour and 15 minutes. Cool on a wire rack for 10 minutes, then turn out of the pan and finish cooling on the rack. If desired, sprinkle with confectioners' sugar before serving.
Yield: 1 large cake or 12 to 16 servings depending on how thinly it is sliced.