Cranberry Pound cake #cake #dessert

What to do with it?  Pass a cranberry citrus Yule poundcake, of action.  I realized that if I excited some of this yummy cranberry sauce into a poundcake hitter, along with some novel chromatic humour and zest, I would individual a terrifically festive block that would be perfect for afters on Season Eve.

Cranberry Pound cake 

Friendship me when I say this block is really simplified to tidy.  And believe me, it's so yummy!  I also should accolade that it freezes beautifully, so you can get before of the fearless with your pass preparations and get this dish comfortably in proposition.  To add to the appetisingness of this cake, I drizzled an easy cranberry edulcorate on top.  I would also imply bringing it with added cranberry sauce and a slight dollop of original whipped elite.  Your guests gift be swooning over this!

Cranberry Pound cake 

Visit more :
~ Black Forest Cake
~ Burned Cake Donuts
~ Bark Cream Cheeseflower Cookies

INGREDIENTS

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla
• zest and juice of 1 large orange
• 3 cups cake flour
• ½ tsp baking soda
• ½ tsp salt
• 1 cup whole milk
• 1 cup cranberry sauce (not jelly)
• 1 cup powdered sugar
• 3 tbsp cranberry juice

INSTRUCTIONS

1. Grease and flour a bundt pan.
2. Cream together butter and sugar in a mixing bowl, until fluffy.
3. Beat in eggs, one at a time, until well incorporated.
4. Beat in vanilla, orange juice and zest.
5. Combine flour, baking soda and salt in a separate bowl.
6. Alternate beating in flour mixture and milk, a little at a time, starting and ending with the flour.
7. Stir in cranberry sauce.
8. Pour batter into prepared bundt pan.
9. Place pan in a cold oven and set temperature to 350 degrees. Bake for 60-70 minutes without opening oven, until a toothpick comes out clean.
10. Remove from oven and cool cake in the pan for 15 minutes. Gently run a knife around the pan and remove to a plate to finish cooling.
11. To make the glaze, stir together the powdered sugar and cranberry juice, 1 tbsp at a time, until it reaches a thin consistency.
12. Once the cake is cooled, drizzle the glaze over the top.

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