Cranberry Ginger Poundcake with Cranberry Glaze
1 cup butter
2 cups sugar
4 large eggs
2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp freshly grated ginger*
1/3 cup buttermilk
2 1/2 cups cranberries
Instructions:
Cream butter and sugar until light and fluffy. Add eggs
and beat well to incorporate.
Sift dry ingredients and add alternately with
buttermilk. Fold in cranberries.
Pour batter into heavy greased bundt pan.
Bake at 350� for 55 minutes to 1 hour and 20 minutes.
You may choose to substitute candied ginger for the
freshly grated ginger, or for a portion of the amount
Cranberry Glaze:
1 1/2 cup sugar
1 1/2 cup water
1 1/2 cup cranberries
Cook sugar and water to dissolve sugar.
Add cranberries and cook until berries are soft but not
mushy.
Strain into bowl, pressing on solids.
Pour over warm cake so syrup soaks in.
