yes I do like ginger and since you have made other recipes I'll go for it. I
love orange with cranberry. My sister in Wisconsin is entering cranberry
breads into their cranberry festival celebrations and when she sent me a test
cakes one tasted so much vibrant and the only difference was a bit of orange..
weird but great! :)
Dee and thanks again for the nod over the ginger
----- Original Message -----
From: "Kathy Brandt" <katya20...@comcast.net>
To: <cookinginthedark@acbradio.org>
Sent: Saturday, November 28, 2009 2:43 PM
Subject: Re: [CnD] Cranberry Pound Cake With Cranberry Glaze
If you're a ginger fan, I'd go with the two tablespoons. I see why the
amount would give you pause, but I made a ginger bread recipe recently that
called for two tablespoons, which, admittedly, I had haved the ginger on
before, but it was good with the two tablespoons.
I had some cranberry orange scones recently, so I'll bet if you added some
orange juice or peel, would make for a nice addition.
Kathy.
----- Original Message -----
From: "Jan Bailey" <jb021...@keycomputing.net>
To: <cookinginthedark@acbradio.org>
Sent: Saturday, November 28, 2009 1:48 PM
Subject: Re: [CnD] Cranberry Pound Cake With Cranberry Glaze
> No I haven't made it, but I'd only put in 2 teaspoons. I think that would
> be
> plenty.
> Jan
>
> ----- Original Message -----
> From: "leverenz" <lever...@cpws.net>
> To: <cookinginthedark@acbradio.org>
> Sent: Saturday, November 28, 2009 11:47 AM
> Subject: Re: [CnD] Cranberry Pound Cake With Cranberry Glaze
>
>
>> Jan, I love cranberries and all recipes using them. I buy as many bags
>> when they are fresh in the store and freeze for use all year long.. in
>> fact I have my last several bags from last year and will have to get to
>> replenishing my supply!
>> I am just checking about the ginger amount. recipe says 2 tablespoons
>> of
>> ground ginger and that seems like a lot of ginger to me, so have you
>> made
>> this and is that amount not overwhelming?
>> thanks
>> Dee
>>
>> ----- Original Message -----
>> From: "Jan Bailey" <jb021...@keycomputing.net>
>> To: <cookinginthedark@acbradio.org>
>> Sent: Saturday, November 28, 2009 5:35 AM
>> Subject: [CnD] Cranberry Pound Cake With Cranberry Glaze
>>
>>
>> Cranberry Pound Cake With Cranberry Glaze
>>
>> For cake:
>> 1 cup unsalted butter, softened
>> 2 cups sugar
>> 4 large eggs at room temperature
>> 2 1/2 cups all-purpose flour
>> 1 teaspoon baking powder
>> 1/2 teaspoon baking soda
>> 2 tablespoons ground ginger
>> 1/2 teaspoon salt
>> 1/2 cup buttermilk
>> 2 1/2 cups cranberries (picked over)
>> For glaze:
>> 1 1/2 cups sugar
>> 1 1/2 cups water
>> 1 1/2 cups cranberries (picked over)
>>
>> For cake: Preheat oven to 350 degrees with shelf in middle of oven.
>> Butter
>> and flour a 3-quart Bundt cake pan.
>>
>> In large bowl of electric mixer, cream butter; add sugar, a little at a
>> time, until light and fluffy. Add eggs, one at a time, beating well after
>> each.
>>
>> Sift flour, baking powder, baking soda, ginger and salt; add to creamed
>> mixture alternately with buttermilk (begin and end with flour). Fold in
>> cranberries. Spoon batter into prepared cake pan; smooth the top.
>>
>> Bake 1 1/4 hours or until tester comes out clean; cool on rack 10
>> minutes;
>> turn out; allow to cool completely.
>>
>> For glaze: In heavy saucepan, over moderate heat, cook sugar and water;
>> stir and wash down crystals on side of pan with brush dipped in water.
>> Add
>> cranberries. Bring to a boil. Boil, undisturbed, until mixture reaches
>> 250
>> degrees. Strain through fine sieve, pressing hard on solids. Allow to
>> cool
>> slightly; brush on cake.
>>
>> Makes 20 servings.
>>
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