Cranberry Pound Cake with Cranberry Glaze |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 20 |
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Scrumptious pound cake dotted with fresh tart cranberries, and topped with a rich cranberry glaze. I love cranberries, and this is a unique and delightful way to utilize them. Ingredients:
1 cup unsalted butter, softened |
2 cups sugar |
4 large eggs (room temperature) |
2 1/2 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 tablespoons ground ginger |
1/2 teaspoon salt |
1/2 cup buttermilk |
2 1/2 cups cranberries (picked over) |
1 1/2 cups sugar |
1 1/2 cups water |
1 1/2 cups cranberries (picked over) |
Directions:
1. Cake: Preheat oven to 350F with shelf in middle of oven.
2. Butter and flour 3-quart bundt cake pan.
3. In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
4. Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
5. Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
6. Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
7. strain through fine sieve, pressing hard on solids;.
8. allow to cool slightly; brush on cake.
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