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    Cranberry Marmalade Pound Cake

    Source of Recipe


    List of Ingredients

    Cranberry Marmalade Pound Cake

    3 cups flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 cups sugar
    2 cups butter, softened
    6 large eggs
    1 tablespoon vanilla*
    3/4 cup buttermilk**
    powder sugar
    Cranberry Orange Marmalade, see below
    whipped cream


    Preheat oven to 325 F. Grease and flour a 12-cup bundt pan or two 9x5 loaf pans. Set aside.

    Stir together flour, baking powder, baking soda, and salt. Set aside. Beat together sugar and butter until light and fluffy (about 5-7 minutes on high), scraping sides of bowl often. Add vanilla. Add eggs one at a time, beating well after each addition. Continue to beat while gradually adding flour mix alternating with buttermilk.

    Spread batter in prepared cake pan(s), bake at 325 F for 60-70 minute or until golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes; remove cake from pan and place on cooling rack. Serve with Cranberry Marmalade and a dollop of whipped cream.

    NOTES: * Lemon Pound Cake: Substitute the juice from 1 lemon and the finely grated peel or zest from two lemons for the vanilla.

    Lemon Glaze (alternative to marmalade): Mix together 1 1/4 cups powder sugar, 1 tablespoon lemon juice and 1 tablespoon milk. Stir until smooth. Drizzle over warm cake and allow to cool.

    ** To replace buttermilk, stir 1 tablespoon lemon juice or vinegar into milk

    Cranberry Marmalade: Simmer 1 package (12 oz.) fresh cranberries with 1 1/2 cups orange juice and 1 cup sugar until berries are soft (about 10 minutes). Partially mash berries with the back of a spoon. Cool before serving. If desired, thin with additional orange juice.

    Serves 16-20




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