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So I thought that some type of cake might be good. I was debating between an Apricot-Ginger Pound Cake with Rum Glaze from Williams-Sonoma, or an Orange-Cranberry Pound Cake from Peabody's blog. I consulted with my sister-in-law, Holly, who didn't even hesitate to pick the Orange-Cranberry Pound Cake :)
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So this weekend I decided to make the pound cake to see if I liked it. I didn't want to bring something to Thanksgiving dinner that I had never made or tasted before. I'm not really sure why I even bothered, because I should have known that anything from Peabody's blog would be wonderful!
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This pound cake is moist and dense as pound cake should be, but not too dense. The orange zest gives the cake a great undertone (if you look closely, you can even see the orange zest in the photos). And of course the cranberries make it perfect for Thanksgiving. I can't wait to share this with the family next week! :)
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Orange-Cranberry Pound Cake
from Culinary Concoctions by Peabody
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2 sticks of butter, softened
3 cups sugar
5 eggs
1 cup milk
1 tsp vanilla extract
zest of one medium orange
1/4 tsp cinnamon
1/4 tsp fresh nutmeg
3 cups all-purpose flour
1/2 tsp salt
1 cup dried cranberries
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Preheat oven to 350F.
In a mixing bowl, cream the butter and sugar, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the milk and the vanilla and orange zest. Sift together the spices, flour, salt; add them to the wet ingredients, stirring gently just until well combined. Fold in the dried cranberries.
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Pour the batter into a greased and floured 10 inch tube pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan then turn out onto plate.
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Oh my goodness this looks so good! I used to make bundt cakes all the time but they never tunred out as beautiful as this! Wow!
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