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For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon vanilla extract
For Decoration (Optional):
- Additional cranberries
- Orange zest
Instructions:
1. Preheat the Oven:
a. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Prepare the Cranberries:
a. If using fresh cranberries, chop them coarsely. If using frozen, make sure to thaw and drain any excess liquid.
3. Make the Pound Cake:
a. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
b. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
c. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
d. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
e. Fold in the chopped cranberries until evenly distributed throughout the batter.
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