Fresh Orange-Cranberry Pound Cake

Nutritional Information

Calories 307
Fat 11 g
Satfat 6 g
Protein 4 g
Carbohydrate 50 g
Fiber 1 g
Cholesterol 81 mg
Sodium 208 mg

Ingredients

1 stick unsalted butter, cut up
1/4 cup heavy cream
3 large eggs, at room temperature
1 1/4 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 1/4 cups all-purpose flour
2 teaspoons finely grated fresh orange peel
2 1/2 cups fresh cranberries, coarsely chopped
1 cup confectioners' sugar
Pinch of salt
1 tablespoon hot water
1 tablespoon corn syrup
1/4 teaspoon vanilla extract

Preparation

Make cake: Preheat oven to 350°F. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.

Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.

In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.

Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.

Make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.

Note:

November 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note