Cranberry Spiced Pound Cake

I think pound cakes deserve more respect this year. Now, more than ever, we’ve been met with the most extravegant options for bakery items to make in the comforts of our own homes. But for those of us with decision fatigue that leads to paralysis, simple is best— like communication with your partner. No beating around the bush or sesarching low and high for an ingredient.

This leads me to pound cake. She has never done anyone wrong. She’s rich. She’s luscious. She’s there for you when you want to be adventurous or basic. She doesn’t judge and neither should you.

This version uses those cranberries that you might have in the back of your fridge from the holidays (I wish my attention span lasted as long as they did). The tart berries add a little burst of excitement that pairs perfectly with swirls of cinnamon— making this the perfect bite to star your mornings with.

Cranberry Spiced Pound Cake

Makes: about 8 to 10 servings

Time: about 1 hour and 30 minutes, plus chill time

INGREDIENTS

• 1 pound butter softened, room temperature

• 1 ¾ cups white granulated sugar

• 6 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• ½ cup unsweetened black tea, brewed double-strength

• 3 cups all-purpose flour, sifted

• ½ teaspoon sea salt

• 1 teaspoon cinnamon

Icing

• 1 cup confectioners’ sugar

• 1 tablespoon lemon juice

• 1 pinch of kosher salt

• 1/2 teaspoon five spice, substitute cinnamon

PROCESS

1. Set a rack in the center of your oven and preheat oven to 350 degrees Fahrenheit. Grab a 9” bundt cake pan and lightly grease it with butter, then dust it with flour. Set aside.

2. In a large bowl, using a hand or stand mixer, cream the butter until fluffy and lighter in shade, about 3 minutes. Add the sugar and continue mixing until combined and fluffy. Mix in the eggs, one egg at a time, ensuring each one is incorporated into the batter before adding the next one. Lastly, add the brewed tea and extracts and mix until incorporated.

3. In a separate bowl, whisk together the flour and salt until combined. Sift the flour and set aside. Fold the flour into the batter in 3 batches. Set aside. In a small bowl, tossd the cranberries with 1 tablespoon of all-purpose flour until coated.

4. Spoon 1/3 of the batter into the pan. Evenly press a handful of cranberries into the batter, then dust with some cinnamon. Spoon another 1/3 of the batter on top, repeating this process until you reach the edge of the bundt pan. Place in the center rack of the oven and bake for about 1 hour or until golden and a clean toothpick comes out when pressed into the center of the cake.

5. Let cool in the bundt pan for about 10 minutes, then invert it and remove from the pan to finish cooling on the counter. While it cools, make the icing. Whisk together the confectioners’ sugar, lemon juice, salt, and five spice until smooth. Pour over the ridges of the bundt cake and let harden.

6. Serve for breakfast, as a dessert, and store in an airtight container once sliced.

7. DIVE. IN!