Moist Cranberry Walnut Pound Cake
Cranberry Walnut Pound Cake Recipe
Indulge in this delightful pound cake, enriched with the vibrant tang of cranberries and the satisfying crunch of toasted walnuts. Its wonderfully soft and moist crumb makes it a perfect treat for all ages, and it also doubles as an elegant gift. Enjoy the homemade goodness!
Main Ingredients- 100g Cake flour
- A handful of walnuts (for decoration and batter)
- 1/2 cup Dried cranberries
Batter Ingredients- 80g Unsalted butter, softened to room temperature
- 80g Granulated sugar
- 1 tsp Baking powder
- 1/4 cup Milk
- 2 Eggs, at room temperature
- 1 Tbsp Rum (optional, for enhanced flavor)
- 100g Almond flour (same weight as cake flour)
- 80g Unsalted butter, softened to room temperature
- 80g Granulated sugar
- 1 tsp Baking powder
- 1/4 cup Milk
- 2 Eggs, at room temperature
- 1 Tbsp Rum (optional, for enhanced flavor)
- 100g Almond flour (same weight as cake flour)
Cooking Instructions
Step 1
In a large bowl, cream the softened butter using a hand mixer or whisk until smooth. Gradually add the sugar in 2-3 additions, beating until light, fluffy, and pale yellow. This creaming process is crucial for a tender cake. Then, add the room-temperature eggs one at a time, beating well after each addition until fully incorporated and the mixture is smooth and emulsified. Ensure no egg is left unmixed.
Step 2
Sift the cake flour and baking powder together into a separate bowl. Add the sifted dry ingredients to the creamed butter mixture. Gently fold them in using a spatula until just combined. Be careful not to overmix, as this can result in a tough cake. Sifting the dry ingredients twice can improve the cake’s texture.
Step 3
In a small bowl, whisk together the milk and rum. Pour this liquid mixture into the batter and gently mix until incorporated. Add the dried cranberries and stir to distribute them evenly throughout the batter. (For extra flavor, you can lightly toss the cranberries with a little rum beforehand).
Step 4
Finally, add the sifted almond flour to the batter. Fold it in gently until just combined, ensuring there are no dry streaks. The batter should be thick but still pourable.
Step 5
Grease a pound cake pan thoroughly with butter or line it with parchment paper. Pour the batter into the prepared pan and spread it evenly. Arrange the reserved walnuts and cranberries on top for decoration. Gently tap the pan on the counter a couple of times to release any large air bubbles. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, or until a skewer inserted into the center comes out clean. If the top begins to brown too quickly, you can loosely tent it with aluminum foil.
Step 6
About 20 minutes into baking, you can carefully remove the cake from the oven and make a shallow cut down the center of the top with a greased knife or a wet chopstick. This helps the cake crack beautifully as it rises. Once baked, let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. Slice and enjoy!
