Cranberry Pound Cake With Cranberry Glaze For cake: 1 cup unsalted butter, softened 2 cups sugar 4 large eggs at room temperature 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons ground ginger 1/2 teaspoon salt 1/2 cup buttermilk 2 1/2 cups cranberries (picked over) For glaze: 1 1/2 cups sugar 1 1/2 cups water 1 1/2 cups cranberries (picked over)
For cake: Preheat oven to 350 degrees with shelf in middle of oven. Butter and flour a 3-quart Bundt cake pan. In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy. Add eggs, one at a time, beating well after each. Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour). Fold in cranberries. Spoon batter into prepared cake pan; smooth the top. Bake 1 1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely. For glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water. Add cranberries. Bring to a boil. Boil, undisturbed, until mixture reaches 250 degrees. Strain through fine sieve, pressing hard on solids. Allow to cool slightly; brush on cake. Makes 20 servings. _______________________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
