Sour Cream Pound Cake with Whiskey’d Cranberries

    2 cup fresh cranberries
    1 cup honey whiskey
    ½ cup butter, softened
    1 cup sugar
    3 eggs, room temperature
    ½ tsp vanilla extract
    1½ cup all-purpose flour
    ¼ tsp baking powder
    ⅛ tsp baking soda
    ½ cup sour cream, room temperature
    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 325F degrees. Lightly grease and flour an 9×5 loaf pan. Set aside.
    In a large mixing bowl bet 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.

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