I got this yummy recipe out of the current Taste of Home magazine. I made it this weekend for a family Christmas gathering and it was delicious despite the fact that I overbaked the cake (that's why it looks like a chocolate cake when it really should be a light golden brown)!
Orange-Cranberry Pound Cake
1 ¼ cups butter, softened
2 ¾ cups sugar
5 eggs
1 Tbsp. grated orange peel
1 tsp. orange extract or flavoring
3 cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
1 cup 2% milk
½ cup fresh or frozen cranberries, halved
½ cup chopped walnuts
Glaze:
2 cups confectioners’ sugar
½ cup butter, melted
2 tsp vanilla extract
2 to 3 Tbsp. hot water
1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in orange peel and extract. Combine the flour, baking powder, and salt; add to the creamed mixture alternately with milk. Beat just until combined. Fold in cranberries and walnuts.
2. Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, in a small bowl, combine confectioners’ sugar, butter, vanilla and enough water to achieve desired consistency. Drizzle over cake.
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