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Orange Pomegranate Pound Cake

3 Jan

These past two months that I have been MIA has been a whirlwind of baking and family time.  It has been fabulous but tiring. Now that I have a moment to catch my breath and no future holidays on the horizon except Easter, which I stopped celebrating when the candy supplies ran dry, I can share with you a delightful cake that makes me giddy. The little red jewels that are scattered throughout the batter, add a pop of color that make me long for summer.  And the hint of orange ties everything together. I didn’t add a glaze because I didn’t have time, but please feel free to do so.  Enjoy!

Serves 12

Adapted from here

Ingredients 

  • 1 stick unsalted butter, cut up
  • 1/4 cup heavy cream
  • 3 large eggs, at room temperature
  • 1 1/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups all-purpose flour
  • 2 tablespoons finely grated fresh orange peel
  • 2 1/2 cups fresh pomegranate seeds

Directions:

Preheat oven to 350°F. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.

Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.

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