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Pound Cake with Ruby Cranberry Sauce
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2 cups sugar

1 cup Land O Lakes® Butter, softened

5 large Land O Lakes® Eggs

2 teaspoons vanilla

1 teaspoon almond extract

3 cups all-purpose flour

1 teaspoon baking powder

1 cup Land O Lakes® Half & Half

Powdered sugar, if desired


1 (12-ounce) package (3 cups) fresh cranberries  

1 cup sugar

1/2 cup water

1 to 2 tablespoons brandy,   if desired


Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

 *Substitute 3 cups frozen cranberries, unthawed. **Substitute 2 teaspoons brandy extract.

How to make

  1. STEP 1

    Heat oven to 325°F. Grease and flour 12-cup Bundt® or 10-inch angel food cake (tube) pan; set aside.

  2. STEP 2

    Combine 2 cups sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, vanilla and almond extract; continue beating, scraping bowl often, until well mixed.

  3. STEP 3

    Add flour and baking powder alternately with half & half, beating at low speed and scraping bowl often, after each addition .

  4. STEP 4

    Spoon batter into prepared pan. Bake 65-75 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Sift powdered sugar over cake, if desired.

  5. STEP 5

    Combine cranberries, 1 cup sugar and water in 2-quart saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 3-4 minutes or until cranberries pop. Cool 30 minutes. Stir in brandy. Place into bowl. Cover; refrigerate until serving time.

  6. STEP 6

    Microwave sauce, just before serving, stirring once, 1-2 minutes or until warm.

  7. STEP 7

    Spoon 2 tablespoons sauce over each serving of cake. Garnish with sweetened whipped cream, if desired.

Tip #1

If desired, cranberry sauce can be served cold.

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