Williamsburg Pound Cake With Cranberry Glaze – a delicious recipe with butter, sugar, eggs, flour, water, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0.
2
Cream butter and sugar.
3
Beat egg yolks until thick.
4
Beat egg whites until stiff.
5
Alternately add yolks, whites and flour to the creamed butter and sugar.
6
Beat until light and smooth.
7
Pour into a well-greased and floured 10-inch tube pan.
8
Bake 1 1/2 hours or until golden brown.
9
Cool 5 minutes before turning out of the pan onto a cooling rack.
10
Bring water and sugar to a boil.
11
Cook 10 minutes.
12
Add cranberries and cook until skins pop, about 5 minutes.
13
Remove cranberries with a slotted spoon and reserve as a condiment.
14
Continue cooking syrup until thickened, about 20 to 25 minutes.
15
Cool.
16
Drizzle over cake.
3277
kcal
Calories
124
g
Fat
487
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 lb. butter, softened, 3 c. sugar, 12 eggs, separated, 4 c. flour, sifted twice, and more.
Yes, Williamsburg Pound Cake With Cranberry Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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