Cranberry Orange Pound Cake2016-12-28
- Yield : 2 large loaves
- Prep Time : 20m
- Cook Time : 55m
- Ready In : 0m
Adapted from original recipe: http://www.chef-in-training.com/2014/12/cranberry-orange-pound-cake/. The only change I made was lightening up on the glaze drizzle and/or reducing the sugar in the cake part.
*This recipe is a splurge recipe. Try to limit serving size or just go for it on special occasions.
- Bread: 1 cup butter
- 1 1/4 - 1 3⁄4 cups sugar
- 2 Tablespoons orange zest
- 3 eggs
- 1⁄2 teaspoon vanilla
- 3⁄4 cup buttermilk
- 2 1⁄2 cups fresh cranberries
- 2 1⁄2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- Glaze: 1 1⁄2 cup powdered sugar
- 1 Tablespoon orange juice
- 1 Tablespoon orange zest (can sub 1 1/2 T. orange juice)
- 1 Tablespoon milk
- 1⁄4 teaspoon vanilla
Preheat oven to 350 degrees F.
In a large bowl, cream butter, sugar and orange zest together for 3 to 5 minutes.
Add eggs one at a time and beat an addition minute per egg. Add vanilla and mix in.
In a separate large bowl, mix and combine dry ingredients together. Add dry ingredients alternatively with the buttermilk to the butter/sugar/orange zest/egg mixture. Fold in cranberries.
Grease and flour either 2 large bread pans or 3 small bread pans. Pour batter and bake at 350 degrees F for 55 to 60 min. Let loaves cool. *Optional: top loaves with sliced almonds
Orange Glaze: Whisk glaze ingredients together until smooth. After loaves are cooled, pour glaze over each loaf.