Orange marmalade gives extra dimension to delicious cranberry pound cake enriched with sour cream. The recipe uses dried cranberries so you can enjoy it year-round or feel free to substitute dried cherries. This tasty fruited loaf cake makes a great . Try it lightly toasted and spread with butter for breakfast. Yum!
Soak cranberries in hot water for 15 minutes. Drain thoroughly and pat dry on paper towels. Set aside.
Preheat oven to 350 F. Grease a 9- x 5-inch loaf pan.
In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Add eggs, vanilla extract, orange marmalade, and sour cream, beating on low speed until combined.
In a medium bowl, whisk together flour, baking powder, and salt.
Add flour mixture to wet ingredients, 1/3 at a time, mixing until blended. Batter will be thick. Fold in cranberries.
Pour into prepared loaf pan and bake for about 1 hour, until center tests done with a toothpick. Cool Cranberry Orange Pound Cake to room temperature before cutting to serve.
Yield: 1 loaf pound cake