Cranberry Orange Pound Cake
Cranberry Orange Pound Cake
- 1 cup softened butter
- 1 3/4 cup sugar
- 2 tbsp orange zest (freshly zested using the Le Petit Grater)
- 3 eggs
- 1/2 tsp vanilla
- 3/4 cup buttermilk
- 2 1/2 cups fresh cranberries (3 pulls Eco-Chop)
- 2 1/2 cups flour
- 2 tsp baking powder
- 1 tsp finely ground FRENCH PANTRY Sel Gris salt
Orange Glaze:
- 1 1/2 cup powdered sugar
- 2 tbsp freshly squeezed orange juice
- 1/4 tsp vanilla
Preheat oven to 350°F degrees. Place 2 qt. Flexipan mold of your choice on the Perforated Baking Sheet.
Using Le Petit Grater, zest one medium orange. With an electric mixer, cream butter, sugar, vanilla and orange zest for 3-5 minutes. Adding eggs one at a time, beat an additional minute per egg.
In Stainless Steel Mixing Bowl and using bon COOK Whisk, combine dry ingredients. Add dry ingredients alternating with the butter milk to the butter/sugar/zest and egg mixture. Fold in chopped cranberries.
Pour batter into Flexipan mold to about 1 inch from the top of mold. Bake for 35-40 minutes or until toothpick comes out clean. Cool for 10-15 minutes, place platter on top of mold and invert and then simple lift off mold and viola!
