Citrus Pound Cake With Cranberry Syrup

Citrus Pound Cake With Cranberry Syrup
Sang An
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Hands-On Time
20
minutes
Total Time
105
minutes
Serves 8-12

Ingredients

4
large eggs
1/2
teaspoon
vanilla extract
1
teaspoon
grated orange zest
1
teaspoon
grated lemon zest
2
sticks unsalted butter, at room temperature, plus more for the pan
2 1/4
cups
granulated sugar
1/2
teaspoon
kosher salt
2
cups
all-purpose flour
2
cups
fresh or frozen cranberries
1/2
cup
fresh orange juice
2
tablespoons
orange liqueur (optional)

Directions

  1. Heat oven to 325° F. Butter a 9-by-5-inch loaf pan.
  2. In a small bowl, whisk together the eggs, vanilla, and zests. In a large bowl, with an electric mixer on medium-high, beat the butter for 2 minutes. Add 1 1/4 cups of the sugar and the salt and beat for 2 minutes. Slowly add the egg mixture. Beat for 3 minutes. Reduce speed to low and slowly add the flour. Transfer the batter to the prepared pan. Bake for 60 to 70 minutes.
  3. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate.
  4. In a saucepan, over medium heat, simmer the cranberries, orange juice, and the remaining sugar until the berries burst, 5 to 7 minutes. Reduce heat to medium-low and simmer for 5 minutes. Strain the syrup into a bowl and stir in the liqueur (if using). Slice the cake and serve with the warm syrup.

 

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Fat 17 g
  • Sat Fat 10 g
  • Cholesterol 110 mg
  • Sodium 85 mg
  • Carbohydrate 56 g
  • Fiber 1 g
  • Sugar 39 g
  • Protein 3 g
What does this mean? See Nutrition 101.

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