Finished dish photo of Cranberry Pound Cake

Cranberry Pound Cake

Ingredients

Low-gluten flour100g
Butter100g
Cranberries50g (soaked in hot water and thoroughly squeezed dry)
Caster sugar70g (original recipe calls for 100g)
Egg liquid100g
Baking powder2g

Steps

1

Soften butter, then gradually add caster sugar in portions and beat with an electric mixer until the butter expands in volume and turns white.

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2

Thoroughly whisk the egg liquid and add it in small portions to the butter mixture. Continue beating on low speed until mixed.

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3

After fully mixing each addition, continue adding egg liquid until it becomes a creamy consistency.

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4

Sift together the baking powder and low-gluten flour, then add them to the butter mixture. Fold gently with a spatula.

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5

Add the cranberries, which have been soaked and squeezed dry.

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6

Fold the butter mixture and cranberries evenly with a spatula.

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7

Line the inside of the baking mold with parchment paper (to prevent sticking). Pour in the batter, filling it to about 70-80% full.

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8

Preheat the oven to 160°C. Bake on the middle rack with upper and lower heat for 20-25 minutes. Insert a toothpick into the cake—if it comes out clean, it's done.

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Cooking Tips

1. Butter can be hard to soften during cold winters. My method is to preheat the oven to 70°C, then turn it off. Put thin slices of butter on a large plate, place the plate inside the oven, close the door, and leave it for a while until softened (but don’t leave it for too long, or it will melt into a liquid). 2. When creaming butter, add the caster sugar and egg liquid little by little, mixing thoroughly each time; 3. Chop the dried cranberries and soak them in hot water until softened, then squeeze out all the water before using; 4. The cake texture is somewhat firm when freshly baked. Let it sit for a while to improve the texture.