Glazed cranberry ginger pound cake

12 Servings

Ingredients

Quantity Ingredient
2 Sticks unsalted butter; softened
2 cups Sugar
4 larges Eggs at room temperature
2½ cup All-purpose flour
1 teaspoon Double-acting baking powder
½ teaspoon Baking soda
½ teaspoon Salt
2 tablespoons Ground ginger
⅓ cup Buttermilk
2½ cup Cranberries; picked over
1 large Egg white
Sugar for coating the berries
1 cup Cranberries; picked over
1½ cup Sugar
1½ cup Cranberries; picked over and rinsed

Directions

CAKE

SUGARED CRANBERRIES

GLAZE

Make the cake: In a large bowl with an electric mixer, cream the butter, add the sugar, a little at a time, and beat the mixture until it is light and fluffy. Add the eggs, 1 at a time, beating well after each addition.

Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the ginger and add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture and beating the batter after each addition. Fold in the cranberries, spoon the batter into a buttered and floured 3-quart decorative baking pan such as a bundt pan or Kugelhupf, smoothing the top, and bake the cake in the middle of a preheated 350 degree oven for 1-¼ hours to 1 hour and 20 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 10 minutes, turn it out onto the rack, and let it cool completely. The cake may be made 2 days in advance and kept wrapped tightly in a cool place.

Make the sugared cranberries: Have ready in 2 separate bowls the egg white, beaten lightly, and the sugar. Dip the cranberries in the white, letting the excess drip off, coat them well with the sugar, and transfer them to the rack to dry. The sugared cranberries may be made 2 days in advance and kept on the rack in a cool dry place.

Make the glaze: In a heavy saucepan cook the sugar and 1-½ cups water over moderate heat, stirring and washing down any crystals clinging to the side of the pan with a brush dipped in cold water, until the sugar is dissolved. Add the cranberries, bring the mixture to a boil, and boil it, undisturbed, until it registers 250 degrees on a candy thermometer. Strain the mixture through a fine sieve into a bowl, pressing hard on the solids, and let the glaze cool slightly. The glaze may be made 3 days in advance and kept covered and chilled. In a saucepan reheat the glaze, stirring, over moderately low heat until it is melted.

Brush the cake with the warm cranberry glaze and garnish it with the sugared cranberries.

ARKANSAS TODAY, CHANNEL 11, KTHV 12/19/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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