Christmas Cranberry Pound Cake

Ingredients:

• 1 cup unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cups fresh cranberries
• 1 tablespoon all-purpose flour
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F. Grease a 10-inch bundt pan with cooking spray or butter.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
6. In another bowl, toss the fresh cranberries with 1 tablespoon of flour until coated.
7. Fold the cranberries into the cake batter, making sure they’re evenly distributed.
8. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
9. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
11. Once the cake has cooled, dust it with powdered sugar before serving.

Enjoy your delicious Christmas Cranberry Pound Cake!