Moist and flavorful sour cream pound cake dotted with whiskey-soaked cranberries.
Have you ever bitten into a dry, dense, slice of pound cake? I have and it’s a huge disappointment. Luckily, I discovered this uber moist sour cream pound cake with whiskey’d cranberries. And it’s so simple, anyone can make it.
The star of today’s show is, of course, the whiskey-soaked cranberries. With each bite of the pound cake you get loads of tart, whiskey flavors. It’s enough to make your taste buds dance.
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I soaked my cranberries for 1 hour as stated in the recipe. And I used Jake Daniels Tennessee honey; it’s my favorite so it’s always on hand. If you want a more intense whiskey bite to the cranberries, soak them longer.
The pound cake can take anywhere from 60 to 75 minutes in the oven. Test it at 60 minutes to see if the center is done. Do this by inserting a wooden toothpick into the center most point of the cake. Once the toothpick comes out with only a few crumbs attached, it is ready.
If you notice the top of the cake getting too brown before the center has cooked all the way through, loosely cover it with aluminum foil. This will help prevent the cake from turning too dark on the outside while the inside bakes through.
You are absolutely going to love this moist, flavorful pound cake. It’s sweet, tart, and packed with a whiskey bite.
Sour Cream Pound Cake with Whiskey’d Cranberries
- In a large saucepan combine the cranberries and whiskey. Bring to a boil, cook just until the cranberries burst open, about 2 minutes. Remove from heat, cover, and let stand for 1 hour. Drain the cranberries, discard the whiskey.
- Preheat the oven to 325ºF. Lightly grease and flour a 9×5-inch loaf pan. Set aside.
- In a large mixing bowl beat together the butter and sugar with an electric mixer for 10 minutes. Add the eggs one at a time, beat after each addition. Beat in the vanilla. In a separate bowl combine the flour, baking powder, and baking soda. Add half the flour mixture to the butter mixture, beat on low until combined. Add the sour cream, beat on low until combined. Add remaining flour, beat on low until combined. Stir in the cranberries. Pour the batter into the prepared pan.
- Bake 60 to 75 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack.
Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.