Cranberry
desserts are especially popular during the Holiday season. This recipe takes a
rich and buttery pound cake and stubs it with brandy- laced dried cranberries.
Dried cranberries are cranberries that have most of their moisture removed (up
to 80%) through drying (by machine or by the sun). The advantage of drying any
fruit is to prolong its storage but it has the added benefit of concentrating
the fruit's sweetness and flavor. The texture of the fruit becomes all soft and
chewy which makes it ideal for both eating out-of-hand and in baking.
Pound cakes
originated in England and have been around for centuries. The name is
fitting as the original pound cakes contained one pound each of butter, sugar,
eggs, and flour. Leavening was gained only through the air whipped into the batter
so these
cakes were quite rich and dense. As with all recipes, adaptations were
made to the original formula as people wanted a lighter pound cake. An
even lighter pound cake recipe was made possible when baking
soda/powder was discovered in the 1800s.
When mixing the
batter make sure the ingredients are at room temperature. This enables the
maximum amount of air to be beaten into the batter. The batter has a
tendency to curdle when the eggs are added. Having the eggs at room
temperature and adding them gradually will help prevent this. But don't
worry if it does curdle. Once you add the flour the batter will smooth out. The
dried cranberries are folded in at the end of mixing the batter and because the
batter is heavy, the cranberries will not sink during baking.
For Cranberries: In a
small saucepan over medium-high heat; bring the lemon juice, brandy, and
dried cranberries to a boil. Cover and remove from heat. Let cool
completely and then drain, reserving the cranberries and the juice separately.
For Pound Cake: Preheat
oven to 350 degrees F (180 degrees C). Butter and flour (or spray with a
vegetable oil and flour spray) a 10 inch (25 cm) bundt pan. If using a dark
colored pan, reduce the oven temperature to 325 degrees F (165 degrees C).
In a
separate bowl whisk together the flour, baking soda and salt. Set aside.
In the bowl
of your electric mixer, or with a hand mixer, cream the butter and sugar until
light and fluffy. Add lemon zest, vanilla extract and eggs, one at a time,
beating well after each addition.
Scrape down the sides of the bowl.
With mixer on low, add 1/3 of flour mixture, alternating with the sour cream, about
1/2 cup at a time, beating just until batter is smooth. (You will have three
additions of flour and two of the sour cream.) Stir in the drained cranberries.
Pour batter
into bundt pan and smooth the top with a rubber spatula. Bake for approximately
60 - 75 minutes or until a toothpick inserted into the middle of the cake comes
out with a few moist crumbs. Remove from oven and place on a wire rack. Let cool
5 minutes and then lightly brush the top of the cake with half of the reserved
cranberry liquid. After 10 more minutes loosen sides of pan with a sharp knife
and invert onto a wire rack. Immediately brush the top and sides of the cake
with the remaining cranberry liquid. Cool the cake completely.
Dust with powdered sugar before serving. If not serving immediately wrap the
cake well with plastic wrap and refrigerate or freeze.
Serves 12 - 14
people
Cranberries:
1/3
cup (80 ml) lemon juice (about 2-3 large lemons)
2
tablespoons brandy
4
ounces (115 grams) dried cranberries or dried cherries
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