This cranberry pound cake with fresh cranberries is baked in a bundt pan and dressed with classic vanilla glaze. Using my moist butter-based vanilla pound cake as a base with buttermilk added for that extra soft crumb.
Add 2 tbsp flour to the fresh cranberries – set aside.
Dry ingredients - In a bowl, combine flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment cream the butter, sour cream, and sugar until light and fluffy.Tip - make sure the butter is at room temperature so it creams well and not get lumpy
Add the vanilla extract followed by the eggs one at a time.Tip - adding room temperature eggs one at a time will prevent the batter from curdling.
Add the flour and buttermilk in three additions.
Then add the cranberries. Combine well.Tip - do not overmix at this point. The flour coating the fruit works as the glue holding on to the batter. Overmixing will cause the flour to blend into the batter and therefore sink to the bottom of the cake.
Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 40 to 45 minutes until a skewer inserted in the center comes clean
Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
Combine powdered sugar with vanilla. Add water one tablespoon at a time until you have a thick pouring consistency. Tip - it is very easy to go from thick pouring consistency to very thin unusable consistency with as little as one tablespoon. It is better to error on the side of thick rather than a thinner consistency. As the thin one does not look as impressive as the thicker glaze
Pour over the cooled cake. Decorate with more fresh cranberries.Tip - Make sure the cake is cold or the glaze will melt away. And you will find all the glaze at the bottom of the cake.
This cake will stay at room temperature for up to 3 days.
Wrap well and keep in the fridge for up to 8 days.