Orange Pound Cake With Cranberries

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kept byBrianDonnaMcBride
recipe byFood Network (on a budget)

Notes:

This wonderful pound cake recipe based on Ina Garten's recipe which is enhanced with the addition of some cranberries. Not only does it taste great but it looks very festive! A great alternative is lemon with blueberries.

Categories:
- Baked Good
- Cake
- Cranberry
- Dessert
- Holiday
- Orange

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Ingredients:

1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
4 extra-large eggs, at room temperature
1/3 cup grated orange zest (6 oranges)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup freshly squeezed orange juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
2 cups of fresh or frozen cranberries

To glaze one loaf (optional):
1 cup confectioners' sugar, sifted
1 1/2 tablespoons freshly squeezed orange juice

Heat the oven to 350 degrees. Grease and flour two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Line the bottoms with parchment paper.

Cream the butter and 2 cups of the granulated sugar in an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, one at a time, add the orange zest.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine 1/2 cup of the orange juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter.

Cranberries are a little tricky they like to float to the top of the batter. To remedy this simply cut them in half and toss them with a little flour and sugar before you fold them into the batter.

Gently fold in the cranberries.

Divide the batter evenly between two pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Or use all the batter in a bundt pan and bake for about 45 mins.

To glaze, combine the confectioners' sugar and orange juice in a bowl, mixing with a wire whisk until smooth. Add a few more drops of juice, if necessary, to make it pour easily. Pour over the top of one cake and allow the glaze to dry. Wrap well, and store in the refrigerator.