Cranberry Pound Cake with Orange Glaze

• Produce

  • 1 cup Cranberries, fresh

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cups Granulated sugar
  • 17 tbsp Powdered sugar
  • 1 Pinch Salt
  • 1 1/2 tsp Vanilla extract

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 1 cup Butter, unsalted
  • 5 oz Cream cheese

• Other

  • , sifted

Found on browneyedbaker.com

Description

Ingredients

• 2 cups (240 grams) King Arthur Unbleached Cake Flour, sifted
• 1 cup (227 grams) unsalted butter, at room temperature
• 5 ounces cream cheese, at room temperature
• 2 cups (397 grams) granulated sugar
• 4 eggs, at room temperature
• 1½ teaspoons vanilla extract
• Pinch salt
• 1 cup (99 grams) fresh cranberries, coarsely chopped
• 1 tablespoon powdered sugar
• 1 cup (113 grams) powdered sugar
• 2 tablespoons orange juice
• 1½ teaspoons vanilla extract

Directions

• Make the Cake Preheat oven to 325 degrees F. Grease and flour a 10-cup Bundt pan (I used the Party Bundt pan from Nordic Ware). Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar and continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute. In a medium bowl, toss the cranberries with the powdered sugar, then fold into the cake batter. Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before frosting. Make the Orange Glaze In a small bowl, whisk together the powdered sugar, orange juice and vanilla extract until smooth. The glaze should be thick but pourable; if it needs to be thin at all, whisk in a very small of orange juice at a time until desired consistency is reached. Place the cake on a serving plate and slowly pour the glaze over the top of the cake. Allow to set for 15 minutes prior to serving. Leftover cake can be stored in an airtight container at room temperature for up to 5 days.