Wednesday, November 27, 2013

Orange & Cranberry Pound Cake

This is another example of how I can have really good intentions of making something for a particular reason or to give to someone, but then time after time what actually happens is I start eating it right away. I was going to save this for Thanksgiving, but instead we'll probably eat all of it by Thursday.

Adapted from Joy the Baker's Chocolate Orange Cream Cheese Pound Cake

2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 cup sugar
2 tbsp orange zest (I used the zest from 1 large orange)
8 oz cream cheese (1 package), softened
3/4 cup butter (1 1/2 sticks), room temp
4 large eggs
2 tsp vanilla extract
1 cup fresh cranberries
Preheat to 325. Grease a bundt pan or 9x5" pan and dust with flour.

Whisk the flour, baking powder and salt in a medium bowl. In another bowl, whisk the sugar and orange zest together to make amazing smelling sugar. This is supposed to help intensify the orange flavor. 

In the bowl of a standing mixer or a large bowl, cream the cream cheese and butter until evenly combined. Add in the orangey sugar and mix until smooth and creamy. Then add the eggs, one at a time, beating each before adding the next. Mix in the vanilla extract. Add in the dry ingredients and combine until everything is smooth. Fold in the cranberries with a wooden spoon or spatula.

Pour or spoon the batter into the prepared pan. Make sure the batter settles into the corners. Bake for about an hour until the top is browned and golden and a toothpick comes out pretty clean. 

I broke mine a little coming out of the bundt pan so I'm not especially qualified to give advice here, but wait about 10 minutes before very carefully transferring the cake to a plate. Shake some powdered sugar on top and enjoy! I garnished mine with some cranberries.

Insightful resources on removing cakes from bundt pans:

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