Fresh Orange-Cranberry Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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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 |
Directions:
1. Make cake: Preheat oven to 350°F. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
2. Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
3. 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.
4. 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.
5. 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.
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