Fresh Orange-Cranberry Pound Cake

Yield
12 Servings

Ingredients
* 1 stick unsalted butter, cut up
* 1/4 cup heavy cream
* 3 large eggs, at room temperature
* 1 1/4 cups granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 1/4 cups all-purpose flour
* 2 teaspoons finely grated fresh orange peel
* 2 1/2 cups fresh cranberries, coarsely chopped
* 1 cup confectioners' sugar
* Pinch of salt
* 1 tablespoon hot water
* 1 tablespoon corn syrup
* 1/4 teaspoon vanilla extract


Preparation
Make cake: Preheat oven to 350°F. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.

Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.

In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.

Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.

Make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.

Nutritional Information
Calories: 307
Fat: 11g (sat 6g)
Protein: 4g
Carbohydrate: 50g
Fiber: 1g
Cholesterol: 81mg
Sodium: 208mg

source by:myrecipes.com
recipes by:All You