Sunday, November 11, 2018

Cranberry Pound Cake

With the season, a lot of bloggers are doing themes for the last few months of the year. For the rest of November, I have decided to focus on holiday quick breads such as muffins, scones and sweet loaf breads. The recipes are fairly easy and great for gifting this season.

As a first one, I decided on this cranberry orange pound cake. It is bursting with cranberries and has the tender crumb of a pound cake. My favorite thing is the pop of tartness that comes with the cranberries combined with the sweetness of the icing. This loaf cake is one of the traditional cranberry items that always seems to show up around the holidays, but entirely too good to be reserved for just that occasion.

Cranberry Pound Cake
adapted from Chef in Training

3 eggs
3/4 cup buttermilk
1/2 tsp vanilla
1 cup butter
2 1/2 cup flour
2 tsp baking powder
1 tsp salt
1 3/4 cup sugar
2 tbs orange zest
2 1/2 cup whole cranberries

1 tbs milk
1/4 tsp vanilla
1 tbs orange juice
1 tbs orange zest
1 1/2 cup powdered sugar

Preheat oven to 350 degrees. Grease the interior of 2 standard size loaf pans. Dust interior of pans with flour and tap out excess.

Using a large bowl and a sieve, sift together flour, baking powder and salt. Set aside. Then fill a bowl of a standard mixer with orange zest, sugar and butter. Beat on medium speed with mixer fitted with a paddle attachment.

Place one egg and vanilla extract in a small bowl and whisk until blended. Pour into butter/sugar blend and beat until distributed into batter. Add each additional egg, one by one- mixing into batter after each one. Set aside.

Add 1/3 of sifted ingredients to batter and fold until just blended. Add 1/2 the buttermilk measurement and mix until combined. Repeat the process, ending with the last addition of the sifted ingredients. Fold in the cranberries.

Divide the batter in half and add each half to one one of the prepared pans. Smooth the surface of the batter and bake until tester comes out clean. This should be about 55-60 minutes. Place pans on rack and cool about 20 minutes then invert twice onto rack so loaf is facing up.

As the cake cools, prepare the glaze. Sift the powdered sugar into a bowl. Using another small bowl, whisk together orange juice, milk, vanilla and orange zest. Add orange blend to powdered sugar and whisk together. Pour over cooled cake.

Tips and Notes:
1. I used paper loaf pans so the icing was thick on top. Original recipe refers to it being a glaze.

2. Using whole cranberries were not a problem.

                                   **LAST YEAR: Eggnog spice cookies**