Cranberry Pound Cake with Cranberry Glaze

• Cake
• unsalted butter↗1 cup

  softened

• sugar↗2 cups
• large eggs (room temperature)↗4
• all-purpose flour↗2 1⁄2 cups
• baking powder↗1 teaspoon
• baking soda↗1⁄2 teaspoon
• ground ginger↗2 tablespoons
• salt↗1⁄2 teaspoon
• buttermilk↗1⁄2 cup
• cranberries↗2 1⁄2 cups

  (picked over)

• Glaze↗
• sugar↗1 1⁄2 cups
• water↗1 1⁄2 cups
• cranberries↗1 1⁄2 cups

  (picked over)

Step-by-step instructions

1. 1

   Cake: Preheat oven to 350F with shelf in middle of oven.

2. 2

   Butter and flour 3-quart bundt cake pan.

3. 3

   In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.

4. 4

   Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.

5. 5

   Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.

6. 6

   Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.

7. 7

   strain through fine sieve, pressing hard on solids;.

8. 8

   allow to cool slightly; brush on cake.