The Italian phrase “L’arte d’arrangiarsi” means “the art of making something out of nothing.” This is exactly what I did when I created this recipe. I set out to make a cranberry pound cake only to find that I had no sugar, no fresh cranberries, no cake flour and no mace. That would be…eh hem…4 out of 7 ingredients. So I decided to work with what I had, putting faith in my limited baking experience and my bold taste buds to give me something edible, at the very least. Well, although I was certainly no Michelangelo in the kitchen, I did manage to bake up something more than edible; in fact, I’d go so far as to say I baked something delizioso! So here it is, my gift to you: Savannah’s original cranberry-orange pound cake.
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups honey
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 orange juice (increase or decrease amount to taste)
- 4 eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 cups dried cranberries (give or take depending on your passion for cranberries)
Step One: Preheat oven to 350° F. Grease a 9×5-inch loaf pan.
Step Two: Beat butter, honey, cream of tartar, salt and orange juice in a large bowl with an electric mixer at medium speed until fully blended. Beat in eggs one at a time. Reduce speed to low and add flour, 1/2 cup at a time. Beat until smooth and completely blended. Fold in cranberries.
Step Three: Spoon batter into pan. Bake 60 to 70 minutes or until toothpick inserted near the center comes out clean. Cool 15 minutes, then run a knife around the edges of the pan to loosen the cake. Flip cake upside down onto a serving platter to get it out of the pan, then flip it right-side-up and slice it.
Step Four: EAT! Serve as a desert with an orange glaze (orange juice and powdered sugar, mixed to your preferred consistency) or with coffee at breakfast. Enjoy!
Give my recipe a try and tell me what you think in the comments below! What do you do when your pantry is bare and your sweet tooth is calling?
Smiles and all the best,