Happy Thanksgiving

I hope you have a very Happy Thanksgiving.  Enjoy!

I also want to share with you one of my favorite holiday dessert recipes:

CRANBERRY POUND CAKE

12 oz fresh cranberries, washed & drained

3 cups flour (set aside 1/4 cup of this flour)

1 tsp baking powder

½ tsp salt

1 Cup (2 sticks) butter, softened

2 cups sugar

4 large eggs at room temp

1 ½ tsp vanilla extract

Grated zest of 1 orange (optional)

1 tbl milk

Glaze:

¼ cup orange juice

1 3/4 cups confectioners’ sugar

Directions: 

Preheat oven to 325.  Spray Pam on your bundt cake pan.  Toss berries with the ¼ cup flour that you previously measured out.  Mix remaining flour with baking powder and salt in a bowl  

In a large mixing bowl, blend cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Then add the vanilla and beat this mixture together until fluffy.    Add Orange Zest.  Fold in the dry ingredients.  Beat until well-blended and a firm batter forms.  Very gently fold in the berries.  Spoon the batter into bundt cake pan.  Bake for 1 hour and 15 minutes, but be sure to test by poking a wooden bamboo stick, or a thin wooden pick, in the middle of the cake  to see if it comes out clean.  If the stick isn't clean, cook for 1-2 additional minutes and re-test with the wooden pick. 

Turn the cake out of the bundt pan, allowing it to cool on a baking rack.

Directions for glaze: 

Blend the juice and the confectioners’ sugar until smooth.  Be sure the cake is at room temperature, before drizzling the glaze over the top of the cake.

Let the gaze harden for a few hours before serving.