Orange Pound Cake with Cranberry Madeira Glaze

I used blood oranges in this recipe because I absolutely love their color.  However once all the ingredients are mixed the bright red shade disappears. If you want to mimic the color add red food coloring to your final batter.

The Summer Fresh Cranberry Madeira sauce traditionally would be used in a meat or vegetable dish but here I wanted to try something different. By adding orange juice and powdered sugar I created a glaze that accompanied the orange flavour of the cake perfectly. Use some of the glaze to top the cake but make sure to save some to add the the individual slices as well.

Yields 12

Orange Pound Cake with Cranberry Madeira Glaze
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Ingredients

  • 2 1/4 cup all purpose flour
  • 2 cups sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 12 tbsp butter, softened
  • 3/4 cup canola oil
  • 1 1/2 tbsp orange zest
  • 1 tbsp vanilla
  • 3/4 cup freshly squeezed orange juice
  • 5 large eggs
  • 1 container Summer Fresh Cranberry Madeira Sauce
  • 1/2 cup orange juice
  • 1 1/2 cup confectioners sugar

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour a bundt pan.
  2. In a large mixing bowl using a paddle sift together the flour, sugar, baking soda, and baking powder.
  3. Add the butter, oil, zest and vanilla and whisk.
  4. Pour in the juice.
  5. Using a whisk attachment beat in the eggs one at a time.
  6. Pour batter into prepared pan and bake for 45 to 50 minutes or until cake tester comes out clean when inserted in center of cake. Let cool.
  7. Meanwhile in a medium pot over med-high heat bring the Cranberry Madeira sauce, orange juice and sugar to a simmer. Let cool slightly.
  8. Invert cake onto serving plate and drizzle glaze over top reserving some for each slice.
Recipe Type: Dessert
7.6.4
230

Preheat oven to 350 degrees F. Grease and flour a bundt pan.

In a large mixing bowl using a paddle sift together the flour, sugar, baking soda, and baking powder.

Add the butter, oil, zest and vanilla and whisk.

Pour in the juice.

Using a whisk attachment beat in the eggs one at a time.

Pour batter into prepared pan and bake for 45 to 50 minutes or until cake tester comes out clean when inserted in center of cake. Let cool.

Meanwhile in a medium pot over med-high heat bring the Cranberry Madeira sauce, orange juice and sugar to a simmer. Let cool slightly.

Invert cake onto serving plate and drizzle glaze over top reserving some for each slice.

 

 

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