Cranberry Pound Cake

Cranberry Pound Cake

1. The butter is softened at room temperature, add the powdered sugar, and stir it with a whisk first, mainly to prevent the powdered sugar from splashing when it is whisked.

2. Then use an electric whisk to beat until fluffy.

3. Add the egg liquid in 3 times, and use a whisk to beat evenly each time.

4. Finally, beat until the butter and egg liquid are fully integrated.

5. Sift in the mixture of low-gluten flour and baking powder at one time.

6. Use a spatula to stir evenly from the bottom up.

7. Add the chopped dried cranberries in advance.

8. Continue to stir evenly with a spatula.

9. Pour the cake batter into the mold and smooth it with a spatula.

10. Preheat the oven to 180 degrees, fire up and down, in the middle, and bake for about 40 minutes.

11. Take a bite, fragrant, sweet feeling~

Tips:

If you want the cake to crack, you can bake the cake for about 10 minutes, take the cake out, and make a knife in the middle~