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
- 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.
- 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.
- 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
|
Â
Â
Â
|