Cranberry Glazed Pound Cake |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 16 |
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A pretty cake, lovely for the holidays. Ingredients:
2 cups butter, softened |
3 cups sugar |
12 egg yolks, well beaten |
12 egg whites, beaten to stiff peaks |
4 cups flour |
2 cups water |
2 cups sugar |
1 lb cranberries (4 cups) |
Directions:
1. Cake: Cream butter and sugar.
2. Alternately add egg yolks, egg whites and flour to butter mixture.
3. Beat until light and smooth.
4. Pour into greased and floured 10 tube pan.
5. Bake in preheated 325* oven about 1 1/2 hours or until golden brown.
6. Cool in pan 30 minutes before removing.
7. Drizzle cooled Cranberry Glaze over cake.
8. Decorate with whole cranberries, if desired.
9. Cranberry Glaze: In a saucepan, bring water and sugar to rapid boil.
10. Simmer 10 minutes and add cranberries.
11. Cook until cranberries pop, about 5 minutes.
12. Remove cranberries with slotted spoon and discard or save for another use.
13. Continue to cook syrup until thickened, about 20 minutes.
14. Allow to cool before using.
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