BY AMERICA'S TEST KITCHEN APPound cake is simple but elegant; it's also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst of color for an extra-special dessert. We wanted this pound cake to have a crumb that wasn't quite as tight as a classic all-butter pound cake, so we used all-purpose flour instead of cake flour and we thoroughly creamed the butter. While cranberries should add tartness, fresh cranberries can border on acerbic.Read more on NewsOK.com