Cranberry-Orange Pound Cake
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups honey
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 orange juice (increase or decrease amount to taste)
- 4 eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 cups dried cranberries (give or take depending on your passion for cranberries)
How to Make It
- Preheat oven to 350° F. Grease a 9×5-inch loaf pan.
- Beat butter, honey, cream of tartar, salt and orange juice in a large bowl with an electric mixer at medium speed until fully blended. Beat in eggs one at a time. Reduce speed to low and add flour, 1/2 cup at a time. Beat until smooth and completely blended. Fold in cranberries.
- Spoon batter into pan. Bake 60 to 70 minutes or until toothpick inserted near the center comes out clean. Cool 15 minutes, then run a knife around the edges of the pan to loosen the cake. Flip cake upside down onto a serving platter to get it out of the pan, then flip it right-side-up and slice it.
- EAT! Serve as a desert with an orange glaze (orange juice and powdered sugar, mixed to your preferred consistency) or with coffee at breakfast. Enjoy!
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