I love pound cake … and I don’t understand if you don’t! It’s rich and heavy; perfect for a winter dessert. I’ve dressed up this pound cake for the winter with some cranberries and oranges. I’ve also added a glaze similar to the Poppy Seed Loaf from my St. Nicholas Day post (coming soon).
Winter’s Pound Cake Recipe
1½ cups butter, unsalted
2 cups sugar
1 cups milk
2 cups flour
1 cup “Coconut Blend” flour
1 cup ground flaxseed
¼ cup wheat germ
2 teaspoons orange extract
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground cloves
½ teaspoon cream of tartar
2 oranges, washed
1 cup dried cranberries or 2 cups frozen cranberries
1. Preheat oven to 350oF. Butter and flour your Bundt pan.
2. In your Kitchen Aid stand mixer cream together the butter and sugar. Add the following ingredients in order and mix after each instillation:
½ cup milk
1½ cup flour
½ cup milk
orange extract + salt + baking powder + cloves +cream of tartar + wheat germ
½ cups flour + flour blend + flaxseed
3. Zest 2 oranges into the batter and add cranberries. Hand stir to mix. Pour into prepared Bundt pan.
4. Cook in preheated oven for 1 hour. Cover with aluminum foil and continue to cook 30 minutes more, or until inserted toothpick comes out clean.
Summer is very active in our Local MOMS Club chapter, she is the mother of two adorable active boys, and is always thinking of ways to help others. She is a friend, a wife, and always busy as all mommies are. She is very active on Facebook, addicted to Geocaching and very interested in organic and green living while cooking up a storm.