I hit the library again. It’s my daughter’s fault, she wanted to get a book, and so I walked out with a ten foot high stack of cookbooks in my arms. One of the books I picked up is called Farmer’s Market Cookbook
First of all, making a pound cake usually involves mixing the butter and sugar for a pretty long time. Well my KitchenAid mixer hinge pin has been working its way loose and decided to give me problems in the middle of this process. So picture me desperately trying to hold my mixer together while the kitchen timer painstakingly counted down the last two minutes. When the timer was done, I turned off the mixer and attempted to fix it, but didn’t get very far, though I was able to complete all my recipe steps. Hopefully I can solve the mixer problem too. :-/
The recipe called for a 10″ tube pan, but I don’t trust mine, so I used 2 loaf pans instead. I decided to turn them 2/3 of the way through the baking process. I’m not sure if they sunk a bit because I did that or mybe because of my mixing fiasco, but honestly when I pulled them out of the oven I was ticked. They didn’t look all that wonderful, but I left them to cool anyway.
The results? Really delicious! The loaf has a marvelous, crunchy-chewy texture and the flavor is really good. There’s an optional orange drizzle to go along with it, but really, you don’t need it, it tastes divine without it!
adapted from BHG Farmer’s Market Cookbook
1 cup (2 sticks) unsalted butter
4 eggs
1/4 cup dairy sour cream
3 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground nutmeg
2 cups sugar
1/4 cup orange liqueur or orange juice (I used Caracao)
1 tsp vanilla
1/4 tsp almond extract
1 1/2 cups chopped cranberries
1 cup sliced almonds
Preheat oven to 325 F. Bring butter, eggs, and sour cream to room temperature (about 20-30 minutes). Grease and lightly flour two 9″x5″ loaf pans. Place loaf pans on a baking sheet and set aside.
Whisk together flour, baking powder, baking soda, and nutmeg; set aside.
In electric mixer bowl, beat butter on medium-high speed for about 30 seconds, or until softened. Gradually add the sugar, 2 tablespoons at a time, beating on medium to high speed about 8 minutes total, or until very light and fluffy. Add orange liqueur or orange juice, vanilla, and almond extract. Reduce mixer to medium-low speed and add eggs, one at a time, beating for one minute after each addition.
Alternatively, add the flour mixture and the sour cream, beating on low speed just until combined, do not over beat. Fold in cranberries and almonds.
Spread batter into prepared pans and bake for 60-65 minutes, or until toothpick inserted near the center comes out clean. The cakes will be pulling away from the sides of the pan. Cool cakes in pans for 10 minutes on a wire rack. Remove from pans and cool completely.
Optional orange drizzle icing consists of 1 1/2 cups sifted powdered sugar, 1/2 teaspoon orange zest, 1 tablespoon of orange liqueur and enough milk or orange juice (3-4 teaspoons) to make icing of drizzling consistency.
I have been making quick breads and cakes like mad lately, trying one recipe right after another. This is definitely next on the list-it looks absolutely delicious! That orange drizzle on top really takes the cake :)
Oh, man! I think this sounds and looks terrific! I've been really drawn in by pound cakes lately. I want my slice just like the one in your last photo! :)
~ingrid
Um… these look just like mine do. :) I never get that wonderful "domed" looke to pound loaves – I get the center "well" down the middle. But wow… these look quite easy and delicious to make AND I have all the ingredients! Thanks for experimenting – and hope your mixer survives!
Anything with almond extract gets my vote! Looks delicious. Sorry about your mixer, hope it is fixable.
Looks great Amanda! I love pound cakes and have never made one yet with cranberries. Thanks for this recipe!
Yum! Aren't pound cakes flat'ish anyway? I love cranberry anything, and this sounds so good! :)
Did you use fresh or dried cranberries?
Thanks all!
Hi Cathy :) Fresh, but frozen. I took them out of the freezer and chopped them into chunks while still frozen :)
I love anything with cranberries in it. I like the combination of almonds & cranberries… sounds delish!
I so enjoy a good pound cake.
Another yummy cake! Looks great and I bet the drizzle is delish.
Wow! Great Blog! Thanks for sharing such delicious stuff with all of us!
Will be visiting often… I started my own cooking blog too if yhou want to check it out:
http://cucharaoriginal.blogspot.com
Thanks!
Looks delicious! We're going to have pound cake for our wedding :) Good luck with the broken mixer!
This looks scrumptious! I love cranberries in cake and that little dish is just darling too!
Oh wow, I love the last photo with the drizzle! This would be perfect with my coffee right now. Mind sending me a slice?
This looks soooo good! Especially with the sauce!
another fab cake from Amanda's kitchen great combo have a good weekend love Rebecca
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