Cranberry-Swirled Pound Cake
 
Makes 1 (9×5-inch) loaf
Ingredients
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon cardamom
  • ½ teaspoon kosher salt
  • 12 tablespoons (1½ sticks) unsalted butter, softened
  • 1⅓ cups plus 1 tablespoon granulated sugar, divided
  • 2 teaspoons orange zest
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup whole-milk yogurt, room temperature
  • 1 (8-ounce) can jellied cranberry sauce, mashed or whisked
  • 3 tablespoons fresh orange juice, divided
  • 1 cup confectioners’ sugar
  • 3 tablespoons heavy whipping cream
  • Candied Cranberries (recipe follows)
Instructions
  1. Preheat oven to 325°. Spray 1 (9×5-inch) loaf pan with baking spray with flour. Line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, cardamom, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1⅓ cups granulated sugar, and orange zest at medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually add flour mixture, alternating with yogurt, beating until just combined, stopping to scrape sides and bottom of bowl. Spoon half of batter into prepared pan, smoothing with an offset spatula. Dollop half of cranberry sauce onto batter, avoiding edges of pan. Spoon remaining batter on top of sauce. Dollop with remaining cranberry sauce, avoiding edges of pan. Using a long skewer, swirl batter with sauce.
  4. Bake until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour, covering with foil after 45 minutes to prevent excess browning. Let cool for 10 minutes in pan. Remove from pan.
  5. Combine 2 tablespoons orange juice and remaining 1 tablespoon granulated sugar. Brush warm loaf with orange juice mixture. Let cool completely on a wire rack.
  6. In a small bowl, whisk together confectioners’ sugar, cream, and remaining 1 tablespoon orange juice until combined. Drizzle over cake. Top with Candied Cranberries.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cranberry-swirled-pound-cake/