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Cranberry Orange Pound Cake (Nuria Myers)

  • 3 cups all purpose flour
  • 1 3/4 cups sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups butter (3 sticks)
  • 6 eggs
  • 1 cup sour cream
  • 1 tsp grated orange zest
  • 1 tsp vanilla
  • 1 1/2 cups fresh cranberries (can use frozen)

Preheat oven to 350. Grease bundt pan or two loaf pans. In large bowl, combine sugar and butter and beat until light and fluffy. Add vanilla, orange zest and eggs, one a time. In separate bowl, combine flour, baking powder and salt. Add to butter mixture, alternating with sour cream, mixing well after each addition. Gently fold in cranberries. Pour into prepared pan(s) and bake for 65-75 minutes. Cool for 15 minutes before removing from pan.

Nuria’s note: “You could also add nuts, more orange zest, orange liqueur, or drizzle it with orange juice. The cake comes with a recipe for butter rum sauce. I made it once, but nobody had it because the cake was good enough on its own. To make the sauce, mix in a small sauce pan 1 cup sugar, 1 tsp flour, 1/2 cup half and half and 1/2 cup (1 stick) butter. Cook over medium heat, stirring constantly, until bubbly and thickened. Remove from heat, stir in 4 tsp light rum, pour over cake and serve while sauce is still warm.”

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