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Williamsburg Pound Cake
with Cranberry Glaze
2 cups of butter, softened
3 cups of sugar
12 egg yolks, well beaten
12 egg whites, beaten to stiff peaks
4 cups of all-purpose flour, sifted
cranberry glaze
whole cranberries
Cranberry Glaze ingredients:
2 cups of water
2 cups of sugar
1 pound (4 cups) of cranberries
To make Cranberry Glaze:
In a saucepan, bring water and sugar to rapid boil. Simmer 10 minutes. Add
cranberries. Cook until cranberries pop, about 5 minutes. Remove cranberries
with slotted spoon to a small bowl (store in refrigerator for another use).
Continue to cook syrup until thickened, about 20 minutes. Cool before using.
To make cake:
In a bowl, cream butter and sugar. Alternately add egg yolks, egg whites,
and flour to butter mixture; beat until light and smooth. Pour into greased
and floured 10-inch tube pan. Bake in preheated 325ºF. oven about 1 1/2
hours or until golden brown. Cool in pan 30 minutes before removing. Drizzle
cooled Cranberry Glaze over cake; decorate with whole cranberries. Makes one
10-inch tube cake. |
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