No I haven't made it, but I'd only put in 2 teaspoons. I think that would be
plenty.
Jan
----- Original Message -----
From: "leverenz" <[email protected]>
To: <[email protected]>
Sent: Saturday, November 28, 2009 11:47 AM
Subject: Re: [CnD] Cranberry Pound Cake With Cranberry Glaze
Jan, I love cranberries and all recipes using them. I buy as many bags
when they are fresh in the store and freeze for use all year long.. in
fact I have my last several bags from last year and will have to get to
replenishing my supply!
I am just checking about the ginger amount. recipe says 2 tablespoons of
ground ginger and that seems like a lot of ginger to me, so have you made
this and is that amount not overwhelming?
thanks
Dee
----- Original Message -----
From: "Jan Bailey" <[email protected]>
To: <[email protected]>
Sent: Saturday, November 28, 2009 5:35 AM
Subject: [CnD] Cranberry Pound Cake With Cranberry Glaze
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.
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