Recipe created by Mark Gaier and Clark Frasier
Oprah.com | October 25, 2010
Rich cranberry pound cake is served with a scoop of vanilla ice cream to make a satisfying holiday dessert.
This recipe is one of O's delicious cranberry recipes.
Servings: Serves 6–8
Cranberry Pound Cake
- 16 Tbsp. (2 sticks) butter
- 1 1/2 cups sugar
- 1 Tbsp. lemon zest
- 8 eggs
- 1 1/2 cups all-purpose flour
- 1/8 tsp. salt
- 1 1/2 tsp. baking powder
- 1 1/2 cups cranberries , fresh or defrosted
Active time: 20 minutes
Total time: 1 hour, 45 minutes
Preheat oven to 350°. Spray a loaf pan with cooking spray. In a standing mixer on medium-high speed, cream together butter and sugar. Add lemon zest, then eggs; slowly add dry ingredients. Carefully fold in cranberries.
Pour batter into pan and bake 10 minutes. Cover with foil and reduce heat to 325°. Bake until set, about 1 hour and 10 minutes more. Cake is done when a toothpick inserted in the center comes out clean. Remove and place on cooling rack.
Printed from Oprah.com on November 4, 2010