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Cranberry Pound Cake with Cranberry Glaze

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“Scrumptious pound cake dotted with fresh tart cranberries, and topped with a rich cranberry glaze. I love cranberries, and this is a unique and delightful way to utilize them.”
READY IN:
1hr 45mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake: Preheat oven to 350F with shelf in middle of oven.
  2. Butter and flour 3-quart bundt cake pan.
  3. In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
  4. Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
  5. Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
  6. Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
  7. strain through fine sieve, pressing hard on solids;.
  8. allow to cool slightly; brush on cake.

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