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For Cranberries: In a
small saucepan over medium-high heat; bring the lemon juice, brandy, and
dried cranberries to a boil. Cover and remove from heat. Let cool
completely and then drain, reserving the cranberries and the juice separately.
For Pound Cake: Preheat
oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a
vegetable oil and flour spray) a 10 inch (25 cm) bundt pan. If using a dark
colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).
In a
separate bowl whisk together the flour, baking soda and salt. Set aside.
In the bowl
of your electric mixer, or with a hand mixer, cream the butter and sugar until
light and fluffy. Add lemon zest, vanilla extract and eggs, one at a time,
beating well after each addition.
Scrape down the sides of the bowl.
With mixer on low, add 1/3 of flour mixture, alternating with the sour cream, about
1/2 cup at a time, beating just until batter is smooth. (You will have three
additions of flour and two of the sour cream.) Stir in the drained cranberries.
Pour batter
into bundt pan and smooth the top with a rubber spatula. Bake for approximately
60 - 75 minutes or until a toothpick inserted into the middle of the cake comes
out with a few moist crumbs. Remove from oven and place on a wire rack. Let cool
5 minutes and then lightly brush the top of the cake with half of the reserved
cranberry liquid. After 10 more minutes loosen sides of pan with a sharp knife
and invert onto a wire rack. Immediately brush the top and sides of the cake
with the remaining cranberry liquid. Cool the cake completely.
Dust with powdered sugar before serving. If not serving immediately wrap the
cake well with plastic wrap and refrigerate or freeze.
Serves 12 - 14
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