Lemon, blueberry, coconut, chocolate, pecans, the ingredients used to spice up the first ten pound cakes baked in 2014. What better than cranberries for November? I’m sure some would say pumpkin, but pumpkin bread, pumpkin muffins, and even pumpkin pie aren’t family favorites, so cranberry it is, and when combined with orange, well that made it irresistible.
You’d think after baking ten pound cakes this year, this would be a “piece of cake”, but I’m still baking challenged and it takes me forever to whip up one of these desserts. The recipe indicates a 15 minute prep time, but I’m sure I invested at least 30 minutes in gathering and measuring ingredients and cake preparation. Fortunately, it was worth it!
I located the recipe used this month on That’s My Home, a website devoted to cooking and baking, and made only a couple of modifications, using turbinado sugar instead of white granulated sugar and adding butter to the icing which I thought was needed for a little more flavor.
Ingredients for cake:
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- zest of one orange – about 1 tablespoon
- juice of an orange
- 1/2 cup butter
- 2 tablespoons sugar
Ingredients for glaze:
- 1 cup powdered sugar
- 2 – 3 Tablespoons orange juice
- 2 Tablespoons butter (softened)
- Preheat oven to 350 degrees.
- Spray a bundt pan with cooking spray.
- Sprinkle the 2 Tablespoons of sugar on the bottom of the pan.
- Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
- Cream together butter and sugar at medium speed on mixer.
- Add eggs, one at a time, and mix until incorporated.
- Add orange juice and zest.
- Add sour cream until incorporated.
- Then add the flour, salt, and baking powder.
- Finally, stir in the remaining 1 1/4 cups cranberries.
- Bake for 50 – 55 minutes until a tester comes out clean.
- Let pan set for 5 minutes after you take the cake out of the oven.
- Turn over cake unto a wire rack to cool.
Prepare glaze and drizzle on top and sides of cake.
I baked the Orange Cranberry Pound Cake in the smaller 6-cup pan and three smaller 1-cup cakes because I wanted to serve this cake for Thanksgiving next week. Of course, we ate the smaller cakes since we needed to do a little taste test, but I stored the larger cake in an inverted mixing with a clip on lid and placed it in the freezer.
Thanksgiving baking has begun!