Ottawa Citizen

Berries and sour cream make pound cake sparkle


Pound cake is simple but elegant; it’s also incredibly rich.

We thought tart cranberrie­s and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberrie­s would also contribute a burst of colour for an extra-special dessert. While cranberrie­s should add tartness, fresh cranberrie­s can border on acerbic. To tame the sourness, we tossed coarsely chopped cranberrie­s with confection­ers’ sugar before adding them to the batter; this also prevented them from sinking to the bottom of the pan.

Baking the loaf slowly (for almost 2 hours) in a low 300 F (150 C) oven ensured that the inside cooked through before the exterior became too brown.

If you’re using frozen cranberrie­s, there’s no need to thaw them first. The test kitchen’s preferred loaf pan measures 8 1/2by-4 1/2-inches (22-by-11.5-cm). If you use a 9-by 5-inch (22.5-by12.7-cm) loaf pan, start checking for doneness 5 minutes early.

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