These beautiful pound cakes are studded with chopped dried cranberries and drizzled with a pretty pink cranberry glaze. You can find unsweetened cranberry juice in most Whole Foods markets and health-food stores.
Preheat oven to 350°F. Butter and flour two 6-cup loaf pans. Set aside.
In the bowl of a standing mixer fitted with a whisk attachment, cream butter and granulated sugar on high speed until pale, very fluffy, and almost mousse-like, about 6 minutes. Scrape down the sides of the bowl periodically.
In a medium-size bowl, whisk together flour, salt, baking powder, and baking soda. Set aside. In a small bowl, stir together buttermilk and ⅓ cup cranberry juice. Set aside.
When butter and sugar are fully whipped, add eggs, one at a time, beating well.
With mixer on low speed, add a third of the flour mixture
and mix until just incorporated. Add half the buttermilk mixture and mix briefly. Repeat with another third of flour mixture, then remaining buttermilk mixture, then remaining flour mixture. Mix just until smooth; don’t overmix.
Using a spatula, fold in chopped cranberries. Divide batter between two prepared loaf pans and bake until cakes are golden-brown and a toothpick inserted into the center comes out clean, 45–55 minutes. Remove cakes from oven and let sit 5 minutes in pans.
In a medium-size bowl, combine remaining cranberry juice and powdered sugar. Mixture should be thick but pourable. If needed, add another tablespoon juice.
While cakes are still warm, poke tops all over with a very thin skewer or cake tester. Dollop about ¼ cup glaze on each cake and spread evenly. Let cakes sit an additional 10 minutes to soak up glaze; then remove from pans and cool on a wire rack.
When cakes are completely cool, drizzle generously with remaining glaze, letting it run down the sides. Let glaze dry about 30 minutes; then serve.