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Cranberry Orange Pound cake

We move away from mass baking for people we don't really like but feel the need to bake for (refer to previous Oatmeal Raisin cookie recipe) and TODAY. TODAY. WE BAKE FOR PEOPLE WE LIKE. AHAHAHAAH. I'm kidding. I always bake for people I like. Slightly more effort but you can always bake them in bulk too. I like to bake them in mini loaf tins (usually this makes 4 mini loaves) that I wrap up and give them out.

This is my base pound cake recipe and I just change the flavours accordingly. You can skip the icing glaze but I did it because the fresh cranberries are really tart so some icing would balance it out since my pound cake recipe isn't that sweet. It's my first time working with fresh cranberries and it feels sooooo christmassy. If you can't tell that I love Christmas...please...PLEASE...JUST GET OUT. HEHEHEH. You need to match my christmas energy. ALL THE TIME. THANKS.

I always tell people to warm these up for like 10-15 secs in the oven cos it is so much better when you let the butter come to room temperature and the cake is moisttt and soft. So please, tell people to do so too. It'll change their lives!! And yours!!


Prep: 20 mins

Bake: 45 mins

Serves: 10 slices, a loaf tin

4oz (113g) butter, room temperature

3/4 cup white sugar

Zest of an orange

1/4 tsp salt

1 tsp vanilla

2 eggs, room temp

1.5 cups flour

1 tsp baking powder

1/3 cup buttermilk (or add 1 tbsp of lemon juice to 1/3 cup milk to thicken)

1.5 cups of fresh cranberries

1 splash of orange cointreau (optional)

  1. Preheat oven to 175'c and butter a loaf tin.

  2. In a medium bowl, mix flour and baking powder together. Set aside.

  3. In a stand mixer with a paddle attachment, cream butter, sugar and orange zest till smooth. Then add salt, vanilla powder, cointreau (optional) and continue mixing.

  4. Add in eggs, one at a time. Ensure each egg is well-incorporated before you add the other egg.

  5. Alternate between adding flour mixture and milk mix into the batter in the stand mixer (i.e. 1/3 of flour mix into batter, mix. Then, 1/2 of buttermilk, mix. Add another 1/3 of flour mix...repeat).

  6. Fold cranberries into batter.

  7. Bake for 45 mins or until brown and stick test comes out clean.

Icing Glaze

1/2 cup icing sugar

1 tbsp milk

1 tsp lemon juice

  1. Mix all ingredients together until desired consistency. (add more icing sugar if it's too liquid and add a lil more milk if too thick)

  2. Pour over pound cake and let cool.


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