Orange Cranberry Pound Cake


 I adapted this from Bon Appetit's lemon pound cake recipe - but switched the flavors out for orange cranberry. You can sub frozen cranberries for the Craisins, and any kind of orange would be fine in a pinch. Be sure the cream the sugar and orange zest long enough to infuse the flavor before adding the butter, then cream the butter in a full five minutes. Don't overmix once the flour is added, or the cake will be too dense for pound cake.

You'll need:

  • 1 c sugar
  • Zest of 1 navel orange
  • 2 sticks butter (1 cup), at room temperature
  • 3 eggs
  • 1 3/4 c flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 Tbs milk
  • 1 c dried cranberries (like Craisins)

Preheat the oven to 350. Grease a 9x4 loaf pan, line it with parchment paper, then grease it again.

Use a microplane zester to take off the zest of an entire navel orange. You only want the orange part - the white stuff (pith) is bitter. If you don't have a zester, you can use the tiny part of a box grater, but be very careful only to take off the orange stuff. Zest it right into the bowl of a stand mixer or the bowl you'll use for blending.

Add the sugar and beat the zest with the sugar on at least medium for about 1 whole minute. The sugar will turn orange and the mixture will get very fragrant. When this is combined, add the butter and beat on high, scraping down the sides with a plastic spatula every minute or two, for 5 minutes.

Turn the mixer on low and add the eggs one at a time, combining fully after each one. Scrape down the sides again.

In a separate bowl, whisk together the flour, baking powder, and salt. Add about half the dry mixture to the batter and blend on low until the flour is incorporated. Scrape down the sides.

Add the milk and beat on low until combined. Then add the rest of the dry ingredients and mix on low until just combined. (If you overbeat the flour into the batter, the finished product will be too dense.)

Use the plastic spatula to stir in the dried cranberries.

Dump the batter into the lined loaf pan. Bake 50 to 65 minutes, until a knife inserted comes out clean.

Let cool 15 minutes in the pan, then use the parchment to lift out the cake (loosen the edges with a butter knife first) and rest on a cooling rack until cool.

Orange Cranberry Pound Cake

Orange Cranberry Pound Cake

Yield: 10 slices
Author: Mallory
Prep time: 5 MinCook time: 1 H & 5 MTotal time: 1 H & 10 M

Ingredients

  • 1 c sugar
  • Zest of 1 navel orange
  • 2 sticks butter (1 cup), at room temperature
  • 3 eggs
  • 1 3/4 c flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 Tbs milk
  • 1 c dried cranberries (like Craisins)

Instructions

  1. Preheat the oven to 350. Grease a 9x4 loaf pan, line it with parchment paper, then grease it again.
  2. Use a microplane zester to take off the zest of an entire navel orange. You only want the orange part - the white stuff (pith) is bitter. If you don't have a zester, you can use the tiny part of a box grater, but be very careful only to take off the orange stuff. Zest it right into the bowl of a stand mixer or the bowl you'll use for blending.
  3. Add the sugar and beat the zest with the sugar on at least medium for about 1 whole minute. The sugar will turn orange and the mixture will get very fragrant. When this is combined, add the butter and beat on high, scraping down the sides with a plastic spatula every minute or two, for 5 minutes.
  4. Turn the mixer on low and add the eggs one at a time, combining fully after each one. Scrape down the sides again.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Add about half the dry mixture to the batter and blend on low until the flour is incorporated. Scrape down the sides.
  6. Add the milk and beat on low until combined. Then add the rest of the dry ingredients and mix on low until just combined. (If you overbeat the flour into the batter, the finished product will be too dense.)
  7. Use the plastic spatula to stir in the dried cranberries.
  8. Dump the batter into the lined loaf pan. Bake 50 to 65 minutes, until a knife inserted comes out clean.
  9. Let cool 15 minutes in the pan, then use the parchment to lift out the cake (loosen the edges with a butter knife first) and rest on a cooling rack until cool.

Calories

357.36

Fat (grams)

20.10

Sat. Fat (grams)

12.17

Carbs (grams)

40.85

Fiber (grams)

0.80

Net carbs

40.05

Sugar (grams)

23.55

Protein (grams)

4.65

Sodium (milligrams)

307.51

Cholesterol (grams)

104.85
Created using The Recipes Generator