Cranberry Pound Cake

---

Directions

• Preheat oven to 350 degrees F (180 degrees C).
• Soak dried sweetened cranberries in hot water for 10 minutes, drain and allow to cool down. When in season, you could use fresh or frozen cranberries.
• Sift the flour, add baking powder, salt and ground nutmeg and mix.
• Grease 9 x 5  inch pan with the butter wrapper.
• In a bowl, beat the butter for 1 minute, add sugar and beat with a mixer until light and fluffy.
• Once fluffy, add the eggs one at a time and mix until well incorporated. Always scrap the side of the bowl to make sure everything is well mixed.
• Reduce the speed of the mixer and add the flour gradually. You can also fold the flour in with a spatula. This reduces the chance of over working the batter.
• Add the hydrated cranberries and fold in. 
• Transfer the mixed batter to the greased pan and bake for 60 - 70 minutes or until done. Insert a toothpick or a skewer into the center of the cake, once it comes out clean, that means it is done.
• Cool down on a wire rack for a few minutes then remove from pan and let it cool completely

 Ingredients 

2 cups flour

4 eggs 

1 cup cranberries 

1 cup sugar 

2 sticks (1 cup) unsalted butter 

1 tsp baking powder 

1/2 tsp ground nutmeg 

1/4 salt