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Thanksgiving: Citrus Pound Cake with Cranberry Syrup

Source of Recipe


Real Simple, November 2006






List of Ingredients



• 4 large eggs
  
• ½ tsp vanilla extract
  
• 1 tsp grated orange zest
  
• 1 tsp grated lemon zest
  
• 2 sticks unsalted butter, at room temperature, plus more for the pan
  
• 2¼ cups granulated sugar
  
• ½ tsp kosher salt
  
• 2 cups all-purpose flour
  
• 2 cups fresh or frozen cranberries
  
• ½ cup fresh orange juice
  
• 2 Tbsp orange liqueur (optional)
  






Instructions



1. Heat oven to 325° F. Butter a 9- x 5-inch loaf pan.
   In a small bowl, whisk together the eggs, vanilla, and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1¼ cups of the sugar and the salt, and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour.
   
   
2. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from the pan. Invert it onto the rack. Turn it over again onto a serving plate.
   
   
3. In a saucepan over medium heat, simmer the cranberries, orange juice, and remaining sugar until the berries burst, 5 to 7 minutes. Reduce heat to medium-low and simmer for 5 minutes. Strain the syrup into a bowl and stir in the liqueur (if using). Slice the cake and serve with the warm syrup.
   
   Serves 8 to 12