Weekly Recipe: Pound Cake with Cranberry Sauce December 06 2013
Tis the season! We're so excited to finally share with you some of our favourite holiday recipes! Those of you with a sweet tooth should be particularly excited this week. We're pairing a simple and traditional pound cake loaf with the equally sweet and simple cranberry sauce. Usually use the stuff out of the can? That's OK- but once you realize how easy it is to make this classic sauce from fresh cranberries, we have a feeling you'll be doing it our way for your turkey dinner, too! Serve your family or friends a slice of pound loaf with some of the sweet stuff spread over top like jam.
-1/2 pound (2 sticks) unsalted butter, at room temperature
-2 cups granulated sugar, divided
-4 extra-large eggs, at room temperature
-3 cups all-purpose flour
-1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1 teaspoon kosher salt
-3/4 cup buttermilk, at room temperature
-1 teaspoon pure vanilla extract
> Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/2 by 2 1/2-inch) loaf pans.
> Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.
> In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
>When the cakes are done, let them cool for 10 minutes. Take them out of the pans, place them on a baking rack and allow them to cool completely. Wrap well, and store in the refrigerator.
1 cup water
1 cup sugar
4 cups fresh cranberries
> Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools