You're quite right about that glaze. It is essentially a syrup.
In my opinion, I'd cut down quite a bit on the amount of water - maybe using
half a cup less.
Then after the glaze is prepared, if it still seems too thin, make a paste
of cornstarch and water - no more than a tbsp of cornstarch - and stir it
into the glaze to thicken.
Other than that, you certainly have some good ideas for using the glaze as
it is.
Carol B.
----- Original Message -----
From: "leverenz" <[email protected]>
To: "c n d" <[email protected]>
Sent: Thursday, December 03, 2009 1:52 PM
Subject: [CnD] made this wondering if anyone else did cranberry pound cake
Hello all,
recipe below:
I made this last night, and I did use the 2 tablespoons of ginger and no
prob. I tasted more of the butter flavor than ginger very interesting.
However, I am wondering about the glaze. I don't know if I didn't cook it
long enough because it was not thik just a simple syrup with cranberry
flavor. Wen on the cake, it didn't harden or glaze either. so I am
wondering if anyone else has made this and their thoughts.
Cake is very good, glaze is red and I think am going to experiment making
some sort of cranberry martini with the simple cranberry syrup.
Sounds holidayish doesn't it? *smile*
thanks for any thoughts
Dee
Cranberry Pound Cake With Cranberry Glaze
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
1/2 teaspoon salt
2 tablespoons ground ginger
1/2 cup buttermilk (I used fat free yogurt just because it was on hand)
2 1/2 cups cranberries (picked over) (used the whole bag 3 cups)
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.
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.
Any idiot can face a crisis; it is this day-to-day living that wears you
out…. Anton Chekhov
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