Cranberry Orange Pound Cake

Yellow Leaves

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Ingredients 

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– salted butter – light brown sugar – eggs – vanilla extract – sour cream  – orange zest – all-purpose flour – sea salt – baking soda – dried cranberries – powdered sugar – orange juice

Brown Rice
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1

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In a large mixing bowl, cream butter and brown sugar using a whisk or electric mixer. Then, add eggs, vanilla extract, sour cream, and orange zest.

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2

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In a separate bowl, stir together flour, salt, and baking soda. Add the dried cranberries. Toss until the cranberries are coated with the flour mixture.

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3

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Add the dry ingredients to the wet ingredients, about a third at a time, mixing well after each addition. Take care not to overmix.

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4

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Pour batter into your prepared pan and bake for 60-65 minutes or until a toothpick or a cake tester inserted into the center of the cake comes out clean.

Pro Tip!

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Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack. This helps the cake to set properly and prevents it from breaking when removing it from the loaf pan.

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