Description
Perfectly moist and tender pound cake with hints of orange and pops of cranberry.
Ingredients
- 3 Tablespoons Milk
- 3 whole Eggs
- 1-½ teaspoon Vanilla
- 1 Tablespoon Freshly Squeezed Orange Juice
- 1-½ cup Cake Flour
- ¾ cups Sugar
- ¾ teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 whole Orange, Zested
- 13 Tablespoons Unsalted Butter, Softened
- 1-½ cup Fresh Cranberries
- 3 Tablespoons Milk
- 3 whole Eggs
- 1-½ teaspoon Vanilla
- 1 Tablespoon Freshly Squeezed Orange Juice
- 1-½ cup Cake Flour
- ¾ cups Sugar
- ¾ teaspoons Baking Powder
- ¼ teaspoons Salt
- 1 whole Orange, Zested
- 13 Tablespoons Unsalted Butter, Softened
- 1-½ cup Fresh Cranberries
Preparation
Preheat the oven to 350 F. Butter a standard size bundt pan and dust with flour.
In a medium bowl, combine the milk, eggs, vanilla, and orange juice.
In a large bowl using an electric mixer, combine the flour, sugar, baking powder, and salt. Mix on low for 30 seconds. Add the orange zest, butter and half of the egg mixture. Mix on low until all the dry ingredients are moistened. Beat for 1 minute on medium. Add the remaining egg mixture and beat for 30 seconds.
Stir in the cranberries. Pour batter into the prepared pan and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven.
Let the cake sit in the pan for about 10 minutes before inverting on a rack to cool completely.
Slightly adapted from Rose Levy Beranbaum’s The Cake Bible.
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