Cranberry Cake
This Cranberry Cake is a studded pound cake with flavors of orange and poppy seeds. The glaze is made with simmering cranberries that adds a lovely sweetness and pretty color.
Servings: 8
Cost: $9
Equipment
- 2 bowls
- 1 stand-up mixer or electric hand mixer
- 1 spatula
Ingredients
Cranberry Cake Batter:
- 1/2 cup fresh cranberries chopped and tossed with 1 tablespoon flour
- 2 cups all-purpose flour (240g)
- 2 tablespoons poppy seeds
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1 1/4 cups white granulated sugar
- 2 teaspoons orange zest (from 1 orange)
- 1 cup unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs at room temperature
- 1/3 cup milk
Glaze:
- 1/2 cup cranberries
- 1/4 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1 cup powdered sugar
Instructions
To Make the Cranberry Cake Batter:
- Preheat oven to 325 degrees F. Grease a 8x4-inch loaf pan with cooking spray. I also like to line the bottom of a loaf pan with parchment and allowing the ends to run up the sides. I find this easiest when I want to remove the loaf. Set aside.
- In a small bowl, combine the chopped cranberries with the flour and set aside.
- In a medium bowl, mix together the all-purpose flour, poppy seeds, salt and baking powder. Set aside.
- In the bowl of stand-up mixer, add the sugar and orange zest. Rub the orange zest into the sugar, mixing it vigorously with your hands. This will bloom the orange zest flavors and oils.
- Add the softened butter and vanilla extract to the bowl with the sugar. With the paddle attachment on the mixer, beat for about 5 minutes, until pale in color. Mix in one egg at a time, being sure each egg is incorporated before adding another.
- Add the flour mixture into the butter mixture, alternating with the milk, beginning and ending with the flour. Pour in the cranberries and fold them in.
- Pour the pound cake batter into the prepared 8x4-inch loaf pan and smooth out the top so it's nice and flat.
- Transfer to the oven to bake for 60 to 70 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.
To Make the Cranberry Glaze:
- In a small saucepan, set over medium-low heat, add the cranberries, along with the water, sugar, vanilla and salt. Cook until softened, about 5 minutes. Add a small sieve over a small bowl and pour the cranberry mixture into the sieve, pressing it until all the juice is released. You should end up with about 3 tablespoons.
- Sift the powdered sugar into a medium bowl. Pour 1 tablespoon of the cranberry mixture and mix, adding more tablespoons until you end up with a thick but pourable glaze. I ended up using 2 whole tablespoons.
- Pour the glaze over the cooled pound cake and slice and serve.
Video
Notes
Tips and Tricks:
- This cake tastes wonderful without the glaze so I say it's 100% optional!
- Wrap this cake in plastic wrap and store at room temperature on the kitchen counter. Lasts up to 3 days.
Nutrition
Serving: 8g | Calories: 559kcal | Carbohydrates: 75g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 132mg | Sodium: 327mg | Potassium: 114mg | Fiber: 2g | Sugar: 50g | Vitamin A: 827IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg
