Cranberry-sour cream pound cake from The Complete Autumn and Winter Cookbook: 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts, and More (page 350) by America's Test Kitchen

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Notes about this recipe

  • racheljmorgan on November 13, 2022

    Used a third of the batter to make two nutcrackers with a Nordic cakelet mold. 350F for 25 min. No sticking whatsoever, and I only buttered the pan very lightly. Texture is almost pancake-like. It's not a heavy pound cake or too sweet. I liked that the cranberries didn't sink down into the nutcracker mold or mar the effect. The cakes could stand on their feet but need a little propping because they're top-heavy and soft. Might be pretty with a red glaze. Next day storage: slightly tougher and drier texture than previous day. Has developed almost an angel food cake flavor to it, strangely.

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