Moist Cranberry Pound Cake Made Easy
[Baking] Effortlessly Bake a Cranberry Pound Cake Using a Mix
Hello, this is Bebe Bunny Mom, your cooking enthusiast! 🙂 I was wondering what to get my sister for her housewarming party, and since she loves cranberry pound cake, I decided to make it super simply using a store-bought pound cake mix. Enjoy a delicious pound cake that rivals your favorite cafe, right at home!
Key Ingredients- 1 box store-bought pound cake mix
- 70g unsalted butter, softened
- 2 large eggs, room temperature
- 40ml milk, room temperature
- 50g dried cranberries (or to taste)
Cooking Instructions
Step 1
For optimal baking results, it’s best to bring your milk and eggs to room temperature about 30 minutes before you start mixing. Using ingredients at room temperature helps the batter emulsify smoothly and creates a more consistent texture. You can also take them out the night before.
Step 2
In a mixing bowl, add the pound cake mix. Then, incorporate the softened butter, room temperature eggs, and milk. Using a whisk or spatula, stir everything together until well combined and smooth, ensuring there are no lumps. Once you have a uniform batter consistency, gently fold in the dried cranberries. Be careful not to overmix. If the batter seems too thin, you might add a few more cranberries. Pour the batter evenly into your prepared loaf pan or pound cake mold.
Step 3
Preheat your oven to 180°C (350°F). Place the filled pan into the preheated oven and bake for 35 to 45 minutes. To check for doneness, insert a skewer into the center of the cake; it should come out clean. Baking times can vary depending on your oven, so adjust as needed. After removing from the oven, let the cake cool in the pan for a few minutes before inverting it onto a wire rack to cool completely. This helps prevent it from breaking. And just like that, your beautiful and delicious cranberry pound cake is ready!
