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Cranberry Marmalade Pound Cake


3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
2 cups butter, softened
6 large eggs
1 tablespoon vanilla*
3/4 cup buttermilk**
powder sugar
Cranberry Orange Marmalade, see below
whipped cream


Preheat oven to 325 F. Grease and flour a 12-cup bundt pan or two 9×5 loaf pans. Set aside.

Stir together flour, baking powder, baking soda, and salt. Set aside. Beat together sugar and butter until light and fluffy (about 5-7 minutes on high), scraping sides of bowl often. Add vanilla. Add eggs one at a time, beating well after each addition. Continue to beat while gradually adding flour mix alternating with buttermilk.

Spread batter in prepared cake pan(s), bake at 325 F for 60-70 minute or until golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes; remove cake from pan and place on cooling rack. Serve with Cranberry Marmalade and a dollop of whipped cream.

NOTES:
* Lemon Pound Cake: Substitute the juice from 1 lemon and the finely grated peel or zest from two lemons for the vanilla.

Lemon Glaze (alternative to marmalade): Mix together 1 1/4 cups powder sugar, 1 tablespoon lemon juice and 1 tablespoon milk. Stir until smooth. Drizzle over warm cake and allow to cool.

** To replace buttermilk, stir 1 tablespoon lemon juice or vinegar into milk

Cranberry Marmalade: Simmer 1 package (12 oz.) fresh cranberries with 1 1/2 cups orange juice and 1 cup sugar until berries are soft (about 10 minutes). Partially mash berries with the back of a spoon. Cool before serving. If desired, thin with additional orange juice.

Serves 16-20

Note: Pound cake is an old fashioned sturdy recipe dating back to colonial times. It’s called ‘pound’ cake because it uses a pound of butter and a pound of sugar. It’s rich; enjoy just a sliver.

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