cranberry buttermilk poundcake.

Cranberries have such an unfortunate situation.  They get regaled to Thanksgiving where they exist solely as a condiment playing second fiddle to turkey and stuffing (a really good condiment but a condiment none the less). This thought saddens me since no one should get to shine only on one day a year especially not something as wonderful as cranberries.  (It also saddens me because I always have a slight obsession for the underdog.)

So I decided after about 5 seconds of pondering that I needed a cranberry creation in my life and that's how this cranberry poundcake recipe was created.  

This poundcake is incredibly addicting.  I found myself with an entire loaf at the beginning of the day and somehow only 3/4 of the loaf remained at the end of the day.  (I'm just thankful I didn't eat half the loaf.)  Tart cranberries are an incredible addition to a dense, buttery, and tangy buttermilk poundcake.  An orange glaze provides an excellent hit of sugary sweetness with the orange pairing beautifully with the cranberries (a new flavor obsessions as evidenced by this recent recipe).  I love how beautifully this bakes up making it the ultimate hostess gift during the holiday season.  I plan on bringing a loaf to every party I get invited to.  So now cranberries get a whole month to shine.  

Cranberry Buttermilk Poundcake

Recipe adapted from the NYTimes

This cake bakes and freezes beautifully.  I highly suggest making a double batch and stowing one in the freezer for those unexpected moments when you are invited to a last minute soiree.  The hostess will love you since it makes for an exceptional breakfast the morning after a party which ensures you will always get invited back.

For the cake

3⁄4 cup butter, plus more for greasing the pan

1 3/4 cups sifted all-purpose flour, plus more for flouring the pan

1/4 teaspoon salt

1⁄4 teaspoon baking soda

1 ‌1⁄4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup cultured buttermilk

1 tablespoon fresh orange juice

6 - 8 ounces of fresh cranberries tossed in 2 tablespoons of flour

For the glaze

1/3 cup sifted confectioners’ sugar

1 -2 tablespoons fresh orange juice

2 teaspoons grated orange zest

Bring all the ingredients to room temperature. Preheat the oven to 300 degrees. Grease and flour a 9x5 loaf pan, tapping out excess flour.

In a medium bowl, whisk together the flour, salt and baking soda. In another medium bowl, whisk the sugar to break up clumps.

In the bowl of a standing mixer fitted with a paddle attachment, cream the butter, stopping to scrape down the sides. Slowly drizzle in the sugar; cream the mixture well. Beat in the eggs one at a time, adding the next when the last has been incorporated. Mix in the vanilla. On low speed, mix in a third of the flour mixture until just combined. Add a third of the buttermilk, mixing until just combined. Repeat with the remaining flour and buttermilk. Add the orange juice and mix to combine. Stir in the cranberries.

Pour the batter into the prepared pan. Bake until a cake tester inserted comes out clean, about 60-70 minutes. The top of the cake will be lightly browned, and the sides will shrink slightly from the pan. Cool for 20 minutes before inverting onto a cake platter.

Before serving, stir together the glaze ingredients and spoon over the top and sides of the cake. It’s even better the next day.