Wednesday, December 2, 2009

Aunt Nanette's Cranberry Orange Pound Cake

I will give you a hundred bucks if you can eat this cake without saying it's one of the best things you've ever eaten. Trust me on this one...this cake goes above and beyond goodness. Brett's aunt makes it every year for Thanksgiving and occasionally for baby and bridal showers, if we're lucky. I almost skipped the turkey dinner this year so I would have more room for this cake. Sherri and I even thought about kidnapping the cake and hiding it before anyone noticed it was on the dessert table. If you want to impress your friends and family, this is the recipe for you.
2 3/4 cups sugar
1 1/2 cups butter, softened
1 tsp. orange peel
1 tsp. vanilla
6 eggs
8 oz. sour cream
3 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 cups chopped fresh or frozen cranberries
1 1/2 cup chopped nuts
2 chopped apples

*Cream butter and sugar until fluffy. Add in orange peel and vanilla. Add eggs one at a time, beating well after each one. Add flour, baking powder and salt. Mix in sour cream. Fold in cranberries, nuts and apples. Pour batter (it's really thick) into a greased bundt pan. Bake at 350 degrees for 65-75 minutes, or until a toothpick inserted into the cake, comes out clean. Let cool for 15 minutes before removing from the pan. Then drizzle on the glaze.

1 cup sugar
1 Tbs. flour
1 cube butter
1/2 cup half and half or canned milk

*In a medium saucepan, mix the sugar and flour. Stir in butter and half/half or milk. Cook over medium until thickened and bubbly, stirring constantly. Drizzle over cake while still warm.


Jade said...

Making this this week. Can't wait!

Heidi said...

Is that right- flour in the glaze?

Rachel Cunningham said...

I just double checked the recipe to make sure and there is a tablespoon of flour in the glaze. Must just be to thicken it up and probably wouldn't matter if you left it out. Would just be runnier.

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