Fresh Orange-Cranberry Pound Cake

This comes from the November 2006 issue of All*You Magazine. This recipe uses orange peel and fresh cranberries and has a glaze over the top. It gets baked in a 10-inch tube pan.

• Ready In: 1 hr 20 mins
• Serves: 12

Ingredients

• Cake

• 1⁄2 cup unsalted butter, cut up
• 1⁄4 cup heavy cream
• 3  large eggs, at room temperature
• 1 1⁄4 cups granulated sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 2 1⁄4 cups all-purpose flour
• 2  teaspoons  finely grated  orange rind
• 2 1⁄2 cups fresh cranberries, coarsely chopped

• Glaze

• 1  cup confectioners' sugar
• 1  pinch salt
• 1  tablespoon hot water
• 1  tablespoon corn syrup
• 1⁄4 teaspoon vanilla extract

Directions

1. To make cake: Preheat oven to 350 degrees. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
2. Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.
4. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.
5. To make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.