cranberry-orange-poundcake-tx

I know this recipe is a little more suited to about two weeks ago, but I just could not get myself to bake this holiday season. What was that all about? I’ve had butter sitting on my counter for weeks so I could make it into something that required it to be at room temperature, and I just haven’t done anything.

Will someone please tell me now why I haven’t dropped ten pounds for demonstrating such restraint?

This is the same poundcake I showed you about four years ago, only this time I added chopped cranberries and orange zest. You can add it to your list of treats to make next December, or you can just make it as one last homage to the passing holiday. And then start your diet . . . tomorrow.

I also learned a little trick!! Every time I make this cake at high altitude, it always sinks. But a couple weeks ago, I thought I’d change the kind of flour I used, just to see if there would be a difference. I tried making it with bread flour, thinking the extra gluten would help give the cake the structure it was lacking, and guess what! It worked!!

cranberry-orange-poundcake-1

So tell me, how is everyone’s New Year going? Mine is going well. I think 2013 will be the year for us. I just know it! What will you all be doing?

cranberry orange cream cheese pound cake

2 sticks (16 tablespoons) unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
1 1/2 cups sugar
zest of 2 oranges
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour (use bread flour or Better for Bread flour if at high altitude)
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups fresh or frozen cranberries, roughly chopped

1. Preheat oven to 350ºF. Butter and flour two medium size loaf pans, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, cream cheese, and sugar. When mixer is light in color and fluffy, add in zest. With mixer on low, add in eggs, one at a time, incorporating well after each addition. Stir in vanilla.

2. In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just incorporated. Fold in cranberries. Divide batter evenly between the loaf pans. Place on a baking sheet, and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes. Remove cakes from pans, and let cool on the wire rack. While still warm, drizzle with orange glaze (recipe follows). Serve warm or at room temperature.

orange glaze

3/4 cup confectioner’s sugar
1 tablespoon melted butter
zest of 1 orange
2 tablespoons freshly squeezed orange juice

Whisk all ingredients together in a small bowl. Add more juice or sugar to achieve desired consistency.