Grand Marnier Cranberry Pound Cake |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
This is a bit different than the usual pound cakes I've prepared. The combination of cranberries and orange liqueur is incredible. Ingredients:
2 cups dried cranberries |
1/2 cup grand marnier (orange liqueur) |
1/2 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
2 cups sugar |
4 eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 teaspoon baking soda |
3/4 cup (6 ounces) orange yogurt |
glaze: |
1-1/4 to 1-1/2 cups confectioners' sugar |
2 tablespoons grand marnier (orange liqueur) |
Directions:
1. In a microwave, heat cranberries and liqueur just until heated through. Set aside.
2. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to batter alternately with yogurt. Drain cranberries; fold into batter.
3. Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. Combine confectioners' sugar and liqueur; drizzle over cake. Yield: 12 servings.
|
|