Cranberry Pound Cake with Cranberry Glaze

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READY IN: 1hr 45mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake: Preheat oven to 350F with shelf in middle of oven.
  • Butter and flour 3-quart bundt cake pan.
  • In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
  • Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
  • Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
  • Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
  • strain through fine sieve, pressing hard on solids;.
  • allow to cool slightly; brush on cake.
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