Cranberry and orange are two of my favorite flavor combinations. That love affair started when I was a little girl living with my parents. My Mom would always make a cranberry bread each and every holiday season. It is by far my favorite indulgence at Christmas time. I am still working on her to let me share that recipe with y'all but in the meantime I wanted to create a recipe with the same flavors. My Mom's birthday was yesterday so of course, this is the cake I made for her. We had a little get together for her and this cake got rave reviews from everyone, even the little ones.
My happy place is when I am in the kitchen creating and baking. During the Christmas season, one of the first things I do in the morning is pull out a couple sticks of butter to soften on the counter. I always have good intentions but some days I usually place that butter back in the fridge for another day. My husbands usual response is, "what are you making today?"
One of my favorite things about a sour cream pound cake is the crust is makes. My Mom makes a delicious sour cream pound cake and when we were growing up, it was always made in an angel food cake pan. I get my frugalness (is that even a word?) from her so I am sure she did not see a need for a bundt pan. She would always have to set a pan underneath to catch the batter. We would all fight over what dripped down on that pan. Imagine my excitement when I peeked through the oven door watching it bake. Oh the deliciousness!
Sour Cream Cranberry Pound Cake
2 sticks butter (1 cup)
3 cups sugar
6 eggs
1 (8oz) container sour cream
1/4 tsp baking soda
1 tablespoon orange extract
3 cups sifted flour
1 cup confectioners sugar
1 package of fresh cranberries
1 orange, zest and juice
In a large bowl, combine the flour and baking soda. Set aside. Cream butter and add sugar slowly, beating constantly. Add eggs 1 at a time. Stir in sour cream. Add flour mixture, about 1/2 cup at a time. Stir in orange extract, zest from one orange, and the fresh cranberries. Pour into a well greased and floured 10 inch bundt pan. Bake in moderate oven at 325 degrees for 1 1/2 hours. Cool in pan about 5 minutes before loosening cake around edge with a dull knife. While warm, glaze with 1 cup confectioners sugar mixed with the juice of one orange.
2 comments
I love just about anything with cranberries. This sounds absolutely delicious!
ReplyDeleteThanks Mary, they are one of my favorite flavor combos!
ReplyDeleteI love hearing from you. Thank you so much for stopping by and leaving me a comment!