Citrus Pound Cake With Cranberry Syrup

Citrus Pound Cake With Cranberry Syrup
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Serves 8-12| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 378Calories From Fat 40%
  • Fat 17g
  • Sat Fat 10g
  • Cholesterol 110mg
  • Sodium 85mg
  • Carbohydrate 56g
  • Fiber 1g
  • Sugar 39g
  • Protein 3g
What does this mean? See Nutrition 101 .

Quick Tip

Plastic wrap and aluminum foil
The cake can be prepared and stored at room temperature, wrapped in plastic, up to 1 day in advance. The syrup can be prepared and refrigerated up to 1 day.

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