Hey there! Molly here from What Molly Made, a food blog dedicated to all things dessert, both healthy and indulgent!I’m convinced love is the answer, that you can enjoy butter and veggies equally, that delicious baked goods should be something everyone can enjoy and that I was called to serve others through my passion for baking. And I’m doing my best to live out that passion every day!

And this Cranberry Orange Pound Cake is the perfect place to start.

I have something to admit, I am generally a chocolate dessert lover over fruit desserts. I tend to stay away from fruity desserts on the buffet table and grab the cookie or brownie first. Knowing this about myself I wanted to challenge myself and get out of my comfort zone.

Being it’s the holidays and almost Christmas (HOW did that happen so fast?!) I wanted to stick to a flavor profile I knew would work together and be the perfect seasonal treat. Can you get more festive than cranberries? And the citrus from the orange is a perfect and subtle flavor to compliment the tiny red bursts of Christmas joy.

Have you ever eaten a cranberry raw? Not once they’ve been baked, candied, or mixed with tons of sugar for jello at Thanksgiving, but a legit raw cranberry. It’s really kind of gross. Unless you’re into the whole hard and incredibly tart/bitter kind of flavor.

I can safely say I am not one of those people. I popped one in my mouth while mixing up the pound cake batter and instantly regretted what I got myself into.

But I knew this cake batter and the magic that is baking would work wonders on the cranberries. If you’ve ever done what I did, do not be afraid of making this cranberry orange pound cake recipe! When you incorporate the cranberries into the batter and throw it in the oven, they become all warm and happy and burst with delight and mix well with the sugar from the batter.

When you cut into the cake, you’ll see exactly what I’m talking about! And it turns out that the tartness is ever so subtle and the most delicious addition to this recipe.

This cranberry orange pound cake is large enough to feed you, your family, and even your extended family. Yep, second cousin Mary and her children/cousins/friends are all welcome to join in on the pound cake situation.

It’s perfect for the holidays and parties!

Print

Cranberry Orange Pound Cake

Servings 16

Ingredients

• 1 cup 2 sticks butter, softened
• 1 3/4 cup granulated sugar
• 5 large eggs
• 1 teaspoons vanilla extract
• 2 tablespoons orange zest
• 1 tablespoon orange juice half an orange
• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 cups fresh cranberries
• Citrus Icing
• 1 cup powdered sugar
• 2 tablespoons orange juice

Instructions

• Preheat oven to 350°F and grease and flour a tube or bundt pan and set aside.
• In a large bowl of your stand mixer or with your hand mixer, cream the butter on medium to high speed for approximately 2 minutes. Add the granulated sugar and continuing beating on medium to high until light and fluffy, about 3 minutes. Add the eggs one at a time, beating 1 minute after each addition. Add the vanilla, orange zest and orange juice and mix until incorporated.
• In a separate bowl, combine the flour, salt and baking powder. lower the mixer speed to low and slowly add the flour and mix until completely incorporated. Pour in the fresh cranberries and mix to combine using a rubber spatula. pour the batter into the prepared baking pan and bake for 55-60 minutes or until top is browned and a toothpick inserted comes out with minimal crumbs.
• Allow to cool and flip over onto a cooling rack to cool completely. While cooling, make the glaze. In a medium bowl combine the powdered sugar and orange juice and whisk until combined. Once the pound cake is cooled, set cooling rack on top of parchment paper and drizzle glaze over the cake. Serve and enjoy!
• Store covered for up to three days or in the freezer for up to three months.

Did you like this holiday pound cake? Try these holiday treats!

Christmas Popcorn Snack Mix

Hazelnut Shortbread with Nutella Ganache

The post Cranberry Orange Pound Cake appeared first on TGIF - This Grandma is Fun.

I’ve been pinning a lot of lemon blueberry recipes for quite some time looking for the perfect lemon blueberry cake recipe.  When I came across this pin from Chef in Training, I thought it looked so moist and full of blueberries, just want I was looking for, so I gave it a try.

This Lemon Blueberry Pound Cake is fantastic and I’m sure you will love it too!

The recipe called for the loaves to be baked for 55-60 minutes.  I checked mine at 55 minutes and I think I should have taken it out about 5 minutes earlier.  It was still moist and delicious, but the edges were a bit browned.  After 45-50 minutes start checking your loaves by poking with a tooth pick and if it comes out clean it’s ready!

I wanted the cake to have a strong lemon flavor so I swapped the vanilla for lemon extract in the cake portion of the recipe.  For the glaze I only used only lemon juice and no milk as called for.  If you’d like a milder lemon flavor make it according to the recipe as written.

Enjoy this Lemon Blueberry Pound Cake any time of the day.  I had a slice (ok, let’s be honest, 2 slices) for breakfast with a big cup of coffee after my workout.  Now that’s a perfect breakfast, in my opinion!

Print

Lemon Blueberry Pound Cake

Ingredients

• 1 cup butter 2 sticks, room temperature
• 1¾ cups sugar
• zest of one large lemon
• 3 eggs
• ½ teaspoon vanilla
• ¾ cup buttermilk
• 3 cups fresh blueberries
• 2½ cups flour plus a bit more to toss with the blueberries
• 2 teaspoon baking powder
• 1 teaspoon salt
• Lemon Glaze
• 1½ cup powdered sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon lemon zest
• 1 Tablespoon milk
• ¼ teaspoon vanilla

Instructions

• Preheat oven to 350°
• In a large bowl, cream butter, sugar, and lemon zest together until light and fluffy, about 3 to 5 minutes.
• Add eggs one at a time and beat on low an additional minute after each egg, adding vanilla with the last egg.
• In a separate large bowl add dry ingredients and stir to combine.
• Alternate adding 1/3 of the dry ingredients and the buttermilk at a time to the butter/sugar/lemon zest/egg mixture. Don't over mix, just combine the ingredients.
• In small bowl, toss the blueberries with a tablespoon or two of flour to coat the blueberries (this helps keep them from sinking to the bottom when baking). Gently fold blueberries into batter.
• Grease and flour 2 large loaf pans.
• Divide batter between the pans and bake for about 50-55 min. Start checking for doneness after 45 minutes.
• Let loaves cool about a half hour, remove from pans. Drizzle glaze over top of loaves.

To make the Lemon Glaze:

• Whisk together glaze ingredients in mixing bowl until smooth.

For more delicious recipes I hope you’ll visit my blog at I’m Bored Let’s Go or catch up with me on  Facebook,  Pinterest,  Instagram or Twitter. I’d love for you to follow along!

See you next month!

Judy

Here’s a few more delicious baking treats from my blog I’m sure you’ll enjoy:

Lemon Blueberry Muffin Tops

Double Berry Muffins

Zucchini Pineapple Muffins

 This awesome post has been shared with Home Stories A to Z

The post Lemon Blueberry Pound Cake appeared first on TGIF - This Grandma is Fun.