ORANGE CRANBERRY POUND CAKE
3 cups granulated sugar
1 cup butter, softened (two sticks, no substitutions!)
7 large eggs
1 TBSP Orange zest (or dried, grated peel)
3 cups cake flour
1 cup heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon maple extract (optional) or 1 teaspoon butter flavor extract (optional) or 1 teaspoon almond extract (optional) or 2 teaspoons lemon juice (optional) or 2 teaspoons orange juice (optional)
1- Cream sugar and softened butter until smooth.
2- Add eggs in 1 at a time, mixing well between each addition.
3- sift in 1 1/2 cups cake flour, and combine.
4- Add heavy cream to mixture, stir in well.
5- sift in the remaining 1 1/2 cups cake flour and combine until smooth.
6- Stir in vanilla extract, orange zest and additional optional flavors.
7- Pour into Greased and floured bunt pan or 2 loaf pans.
8- Place in the middle of a cold oven, turn on heat to 350 degrees F.
9- Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
10- (the smaller the pan, the less time it will take to bake.).
11- Remove from oven and let cool before removing from pan.
12- Store in an airtight container or wrap with aluminum foil.
Orange Cranberry Pound Cake