|
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
people
|
