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
Ingredients
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
Directions
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
Oooh..cranberry pound cake. This sounds really delicious. I will definitely try this one. I work with Better Recipes and am always reviewing recipes and experimenting with new dishes. Now, I'm focusing on Christmas cakes and it's been really fun. One of my favorite is pumpkin pecan bundt cake. See this and other recipes Christmas Cake Recipes
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