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You've found the home of my fabulous hand-sewn retro Barbie fashions and delectable recipes from my cookbooks, Chocolate Crimes and Five Step to Chocolate Rehab.

Thursday, September 13, 2012

Cranberry Orange Pound Cake

When you are entertaining that rare breed of folks who claim they don’t like sweets, this cake may tempt their taste buds. Make the glaze a day ahead!

½ cup granulated sugar
½ cup water
Bring to a boil and add orange peel.
peel of two oranges, sliced in strips
Cook 10 minutes. Remove from hot liquid and set on parchment paper to cool. 
To the remaining liquid, add:
2 tablespoons light corn syrup
½ cup orange juice concentrate
Set aside to cool and dry completely. Allow 24 hours.

1½ cups (3 sticks) butter
1½ cups granulated sugar
Beat until creamy.  Add eggs one at a time.
4 eggs
Stir in dry ingredients.
3 cups flour
2 teaspoons baking powder
¼ teaspoon orange oil or extract
1 teaspoon vanilla
½ cup orange juice concentrate
Combine until smooth. Add:
1 cup dried cranberries, diced and tossed with 1 tablespoon flour
2 tablespoons candied orange peel, very finely processed

Stir and place in greased Bundt pan and bake at 350° for 57 minutes.  Allow to cool for ten minutes and then remove from pan.  Place some waxed paper under a wire rack.  Place cake on rack and pour glaze over warm cake.  Place back in pan and pour the remaining glaze on top and let it run down the sides.  Wait 20 minutes and invert on plate to cool.

Veronica is looking great in her gray floral.  It is difficult to dress for fall when it is still 90 degrees, but she carries it off with panache. We hear rumors that she is working on a novel.  Can't wait to read it!

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