This sounds cliche, but I really cannot believe how quickly this fall has flown by. It's almost Thanksgiving. I love Thanksgiving because it kicks off the holiday season. One of my favorite times in New York is the time between Thanksgiving and Christmas, partially because of all the pretty decorations, but also because everyone just seems so cheerful - friends, family, co-workers. It just seems to put everyone in a good mood.
Of course, it's also one of my favorite times of year because of holiday baking! There are so many new cookie recipes I want to try this year - hopefully I have the time. When I was in Cape Cod a couple weeks ago, I bought a massive bag of fresh cranberries. My mom and I turned some of it into canned cranberry sauce (to open this Thanksgiving), and I've been trying to work my way through the quantity I took back to the city with me. I have the bag stashed in the freezer and I've been digging into it a little each weekend. During the holidays there's nothing better than a good pound cake, so I immediately knew I wanted to incorporate some cranberries into one since they have the perfect amount of tartness, and it balances the sweetness of the thick pound cake. They also make a beautiful glaze, so I topped the loaf with a thick drizzle. So good!
Heat the oven to 325 F. Butter and flour a 9x5 inch loaf pan.
Cut the butter into chunks and transfer to a large bowl. Add in sugar and beat on medium-high speed, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking powder, and salt; whisk or stir to blend thoroughly. Set aside. In a small bowl, mix together whole milk, coconut milk, lemon, and vanilla. Set aside.
Add about one-third of the flour mixture to the creamed mixture and beat until just barely blended. Add half of the milk and blend well. Add another one-third of the flour and beat until just barely blended. Beat in the remaining milk until smooth and blended. Add the remaining flour mixture and beat until just blended. Add in the cranberries and stir. Scrape the batter into the prepared loaf pan and spread evenly.
Bake for 1 hour and 15 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
While the loaf is baking, make the glaze by reducing cranberries in sugar and straining out the juice. Mix the juices with confectioner's sugar and whole milk until smooth. Wait to glaze the loaf until it has cooled.
Cranberry Pound Cake
- 2/3 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs, room temperature
- 2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1/3 cup whole milk
- 1/3 cup coconut milk
- 1 teaspoon pure vanilla extract
- 1 lemon, juiced
- 1 teaspoon cinnamon
- 3/4 cup fresh cranberries
For the Glaze:
- 1/3 cup fresh cranberries
- 2 tablespoons granulated sugar
- 1 cup confectioner's sugar
- 2 tablespoons whole milk