Nov 19, 2014 10:34AM
Thanksgiving—that incredible day of culinary divineness when family traditions are focused around the dinner table. You may be salivating even now anticipating a special holiday dish that you know will be prepared, whether it be green bean casserole, super-deluxe mashed potatoes, or one of a tableful of delectable desserts.
In preparation for the annual edible ceremony, one doesn’t want to fill up with appetizers or a pre-game meal. But you can’t make it the entire day without having something, right? I have the solution: Cranberry Pound Cake. Delicious and satisfying, it features what is now known as a superfood—cranberries. That’s right. These berries aren’t just for juice cocktail anymore. They give the body an extra defense against everything from urinary and digestive problems to cardiovascular issues. And if they can do all that, they can surely nip your pre-feast hunger in the bud.
Cranberry Pound Cake
- 2 cups fresh or thawed frozen cranberries (Blueberries or other berries may be substituted.)
- 1 3/4 cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla
- 1/2 cup whole milk
- Confectioners sugar for garnish
- Preheat oven to 350°F.
- Put cranberries and 1/2 cup granulated sugar in food processor and pulse until cranberries are finely chopped. Transfer to sieve and let drain while making batter.
- Sift together flour, baking powder, and salt. Beat together butter and remaining 1 1/4 cups granulated sugar in large bowl with electric mixer at medium-high speed until light and fluffy (about 5 minutes with a standing mixer).
- Add eggs one at a time, beating well after each addition, then beat in vanilla.
- Reduce speed to low and alternately add flour mixture and milk in batches, beginning and ending with flour, and mixing until just incorporated.
- Spread one-third batter evenly in well-buttered 9x5x3 loaf pan, then spoon of half drained cranberries evenly over batter, leaving 1/2-inch border along sides.
- Top with another third of batter and remaining cranberries, leaving 1/2-inch border along sides. Cover with remaining batter.
- Bake in middle of oven until golden brown and toothpick inserted in center comes out without crumbs (1–1 1/4 hours).
- Set cake in pan on rack. Cool 30 minutes.
- Invert cake onto rack. Serve warm or at room temperature.