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Fresh Orange-Cranberry Pound Cake

All You NOVEMBER 2006

  • Yield: 12 Servings
  • Cost Per Serving:$.58

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.

Nutritional Information

Amount per serving
  • Calories: 307
  • Fat: 11g
  • Saturated fat: 6g
  • Protein: 4g
  • Carbohydrate: 50g
  • Fiber: 1g
  • Cholesterol: 81mg
  • Sodium: 208mg
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Fresh Orange-Cranberry Pound Cake recipe

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