The only appropriate way to describe this post is a mega-cheat day post. My cheat days will be happening on a weekly basis. And, yes, they do have to exist to ensure my sanity. I bake for a living, I love what I do and it’s undeniable that I have big love for all things sugary and sweet. But, I’ve done pretty well lately with keeping my raging sweet tooth in check.
Blending cranberry and orange essences together is a classic flavor medley and it’s one of my favorites for baking. One of my go-to recipes is an easy cranberry-orange quick bread that I whip up often for our weekend breakfasts. In fact, this post was actually supposed to be about was that particular quick bread. However, I got a teensy bit whisked away in the cheat day spirit, and this dessert became a pound cake! With icing. Lots of icing.
I use dried cranberries often in both savory dishes and desserts alike, and I keep a humonguous bag of them in my pantry (I mean it. It may be better described as a ridiculously humongous bag!). But, during the holidays last year, I went on a fresh cranberry sauce making spree in back in November and December. I had one one small bag of fresh cranberries left in my refrigerator that were still good and needed some attention. So, into this cake they went!
This was my first time baking with fresh cranberries and the difference in the flavor they added to the sponge of this cake was nearly profound, in my opinion. The fresh berries coupled with orange zest created a refreshing and delicious bit of citrus zip in this buttery, pound cake. And, unfortunately for me and my healthy eating plan, that wonderful flavor combination made this cake hard to resist.
Luckily, I have fantastic friends who quickly came to my rescue and took several slices of cake off of my hands!
Cranberry-Orange Pound Cake (recipe for glaze will follow)
- 1 1/2 cups butter, room temperature
- 2 cups sugar
- 4 large eggs
- 1/2 teaspoon pure vanilla extract
- 1 tsp baking powder
- Zest of one small orange, about a tsp of zest
- 1 cup sweetened, vanilla Greek yogurt
- 3 cups all-purpose flour
- 1 1/2 cups fresh cranberries, rinsed, dried and coarsely chopped (I quickly pulsed them in my food processor for this, hand-chopping so many berries is quite a commitment!)
1. Pre-heat oven to 350°. Grease your bundt cake pan with butter and lightly coat with flour. Cream the butter and sugar together until light and fluffy.
2. Add in the eggs one at a time until well-mixed. Mix in the vanilla extract, baking powder, salt and orange zest. Lightly stir until all ingredients are combined. Stir in the yogurt.
3. Fold in the flour one cup at a time and then fold in the cranberries.
4. Spread batter into your prepared bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool for 20 minutes. Remove the cake from the pan and place on a cake plate. Once it’s completely cooled, generously drizzle it with glaze.
Butter Rum Glaze
- 4 tablespoons butter
- 3 tablespoon spiced or light rum
- 2 cups powdered sugar
1. In medium-size sauce pan, melt butter and add in the rum. Bring to a boil and set aside to cool slightly (for about 10 minutes). Whisk in the powdered sugar until a thick glaze forms.
2. Even spread over cake and allow it to set for a few minutes.