Thursday, December 8, 2011

Orange Cranberry Pound Cake

This is an excellent winter cake. It is easy to make and very rich and homemade tasting. Nuts are optional. If I were to add nuts, I would put a cup of chopped walnuts or pecans in this.

Orange Cranberry Pound Cake
cake:
2 sticks unsalted butter, softened
3 cups sugar
zest of 2 oranges
6 large eggs
3 c. flour
1/2 t. baking powder
1/2 t. salt
1 c. heavy cream
1 t.  vanilla
1 1/2 c. dried cranberries
glaze:
zest and juice of one orange
1 c. of powdered sugar
Cream the butter, sugar and zest for 5 minutes. Beat in eggs one at a time. In a separate bowl, mix the flour, baking powder and salt. Beat in a little of the flour mixture. Then beat in a little of the cream. Alternate until you are done, careful not to beat more than needed to just mix it in. Pour into a greased and floured bundt pan. Put in a cold oven and turn it on 325 degrees. Bake for 1 hour and 15 minutes (or more if the center is not set). Let it cool for 15 minutes before taking it out of the pan. When it is completely cool, whisk the glaze ingredients together and drizzle over the cake.

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