Cranberry Ginger Pound Cake Recipe | CookOS

Cranberry Ginger Pound Cake

Name: Cranberry Ginger Pound Cake Recipe
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 ½ cups all purpose flour; 1 tsp baking powder; ¼ tsp baking soda; 1 tsp ground ginger; ½ tsp salt; 1 cup granulated sugar; 1 tbsp minced crystallized ginger; 1 stick (8 tbsp) unsalted butter, softened; 2 large eggs; ½ cup sour cream; ½ tsp vanilla extract; ⅔ cup chopped fresh cranberries

This cranberry ginger pound cake combines the tartness of fresh cranberries with the warming spice of both ground and crystallized ginger for a sophisticated take on the classic pound cake.

🌍American 🥗Vegetarian 🏷️Cranberry 🏷️Ginger 🏷️Pound cake 🏷️Dessert Bake mode

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Total

53 min

Servings

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
1 tsp ground ginger
½ tsp salt
1 cup granulated sugar
1 tbsp minced crystallized ginger
1 stick (8 tbsp) unsalted butter, softened
2 large eggs
½ cup sour cream
½ tsp vanilla extract
⅔ cup chopped fresh cranberries

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Instructions

1
Spray a Suvie pan with cooking spray and line with parchment so that parchment hangs over the edge of the pan. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ¼ tsp baking soda, 1 tsp ground ginger, and ½ tsp salt.
2
In the bowl of a stand mixer fitted with a paddle attachment, beat 1 cup sugar, 1 tbsp crystallized ginger, and 1 stick softened butter together on medium-high until light and airy, about 5 minutes.
3
Add 2 eggs and beat to incorporate, about 1 minute, scraping down the bowl as needed. Add ½ cup sour cream and ½ tsp vanilla extract and beat for 1 minute.
4
Reduce mixer to low and slowly add flour mixture until just combined. Scrape down sides and bottom of the bowl. Add ⅔ cup cranberries and stir to incorporate by hand. Transfer batter to prepared pan, and insert into the bottom zone of your Suvie. Input settings and cook now, rotating the pan halfway through.
5
After cooking, remove cake from Suvie and set aside to cool for 10 minutes. Using parchment as a sling, lift cake out of pan and transfer to a drying rack. Cool completely before cutting into slices and serving.

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Tips & Notes

Pro tips

Bring butter and eggs to room temperature before mixing for a tender, even crumb and better emulsification.
Fold in cranberries and crystallized ginger at the very end to avoid breaking them down and to distribute them evenly.
Use sour cream at room temperature to ensure it blends smoothly into the batter without creating lumps.
Don't overmix once you add flour; stir just until combined to avoid developing gluten and toughening the cake.

Substitutions

All purpose flour → cake flour (reduces to 1 ¼ cups; creates a more tender crumb)
Sour cream → Greek yogurt (same amount; results in slightly denser cake with tangy flavor)
Granulated sugar → light brown sugar (same amount; adds molasses depth and moisture)

Storage & make-ahead

Cool completely, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days; freeze for up to 3 months.

Common Questions

Can I use fresh cranberries instead of dried?

Yes, but toss fresh cranberries in a tablespoon of flour before folding in to prevent them from sinking. Use the same amount by volume.

What's the difference between ground ginger and crystallized ginger in this recipe?

Ground ginger provides warm spice throughout the batter; crystallized ginger adds chewy texture and concentrated ginger flavor bursts in every slice.

How do I know when the pound cake is done?

Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly pressed.