Sugared Cranberry Pound Cake

• Vegetarian

• Produce

  • 2 cups Cranberries
  • 2 cups Sugared cranberries

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 3/4 tsp Almond extract
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 3 1/2 cups White sugar

• Dairy

  • 1 cup Butter

• Liquids

  • 1 1/2 cups Water

Found on throughherlookingglass.com

Ingredients

• 2 cups cranberries
• 1 1/2 cups water
• 1 1/2 cups white sugar
• 2 cups sugared cranberries (recipe above)
• 3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, at room temperature
• 2 cups white sugar
• 4 large eggs, at room temperature
• 3/4 teaspoon almond extract
• Optional: 2 tablespoons of coarse, sparkling white sugar

Directions

• In small saucepan, stir together 1 1/2 cups sugar and 1 1/2 cups water.
• Heat over medium heat until mixture is just simmering.
• Remove from heat.
• Drop in a test cranberry. If it pops, mixture is too hot.
• If not, add in the rest of the cranberries and marinate in the simple syrup for several hours.
• Drain and set aside simple syrup for another use.
• Grease and flour a 10 tube pan. Set aside.
• Preheat oven to 325°.
• Toss drained, marinated cranberries in 1/4 cup of the flour. Set aside.
• In a small mixing bowl, stir remaining 2 3/4 cups flour with salt and baking powder. Set aside.
• In a mixing bowl, cream together butter and sugar.
• Add in eggs one at at time, beating well after each addition.
• Add in almond extract and beat until fluffy.
• Fold dry ingredients into batter until well- blended.
• Gently stir in floured cranberries.
• Spoon batter into prepared pan.
• Optional: sprinkle with coarse, sparkling white sugar
• Bake for 60-75 minutes at 325° until cake is golden and cake tester comes out clean.
• Cool for 30 minutes, then loosen all edges of cake from tube pan with a sharp knife before turning out onto a cake platter.