Cranberry Walnut Sour Cream Pound Cake

Hello Dollies! Still in the Thanksgiving spirit I hope! Tonight I am making Cranberry Walnut Sour Cream pound cake (and some mini cakes as well). I will be posting pictures later tonight but here is the recipe:

Ingredients:
3/4 Cup Butter (softened to room temp)
3 Eggs (Leave at room temp for 30 min)
2/3 Cup dry cranberries
2 1/2 Cups all purpose flour
1 Teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 Cups granulated sugar
Finely shredded zest of 1 Lemon
1 1/2 Teaspoons vanilla
8 oz Dairy Sour Cream
3/4 Cup chopped Walnuts
Powdered Sugar (optional)

Grease and lightly flour a 9x5x3inch loaf pan; set aside. Pre-heat oven to 325F.  In a small bowl, pour boiling water over Cranberries; let stand for 10 minutes. Drain well and set aside.

Combine Flour, Salt, Baking Soda, and Baking Powder in another bowl.

In a medium bowl beat butter until smooth and creamy. Gradually add sugar 3 tablespoons at a time, beating on medium speed for 6 minutes; mixture will be grainy but very light and fluffy. Add lemon peel and vanilla. Mix until combined. Add eggs one at a time, mixing on medium. Scrape sides often. Alternately add flour mixture and sour cream, mixing just until combined. Stir in cranberries and walnuts*. Pour batter into loaf pan.

Bake for 70min or until a toothpick comes out clean. (The cake will be high in the pan) Cool for 10 minutes on a wire rack and then remove from pan. Cool completely on rack. If desired, lightly sift powdered sugar over cake before serving.