While growing up, mincemeat pie was always part of our traditional Thanksgiving desserts. But who says mincemeat is only for pie? I’ve broken tradition to combine tangy fresh cranberries with sweet mincemeat to make a new holiday cake. The drizzling of orange glaze beautifully compliments the rich flavors of this large and attractive cake. Add a few sugared cranberries for garnish and you will wow you family and guests.

Cranberry Mince Pound Cake

Ingredients:

Small amount of vegetable shortening and flour for preparing pan

Batter:

3 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup milk

1 tablespoon pure vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

1 tablespoon freshly grated orange zest

2 cups granulated sugar

6 large eggs

1 27-oz jar prepared mincemeat

1½ cups fresh or frozen cranberries, coarsely chopped

Orange Glaze:

1 cup confectioner's (powdered) sugar

1 tablespoon grated orange zest (about ½ orange)

4 to 5 teaspoons freshly squeezed orange juice

Tip:  Use a citrus zester and citrus juicer for fresh zest and freshly squeezed juice. Use standard measuring cups and spoons or scales for accurate measuring.

Garnish (Optional):

Sugared Cranberries

Directions:

1. Preheat oven to 325 degrees F.  Prepare one 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour.
   
   Batter:
2. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
   
   
3. In a small bowl, combine milk and vanilla; stir together. Set aside.
   
   
4. In a large bowl of an electric mixer, cream the butter, orange zest, and granulated sugar until light and fluffy.
   

Tip: To cream, start by placing the butter and orange zest in the bowl, with an electric mixer on medium speed begin by beating the butter and orange zest about 1 minute until it is smooth and light in color.

With the mixer still on medium speed, slowly add the granulated sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

5. Add eggs one at a time, beating until thoroughly mixed.
   

Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.

6. With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended.  Scrape the bowl down, and add about one half of the milk mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and milk mixture, ending with the last portion of the flour, and stirring just until blended.
   
   
7. Remove the bowl from the mixer. Using a large rubber spatula, gently fold the mincemeat and cranberries into the batter.
   
   Bake:
8. Spoon the batter into the prepared pan and smooth the top with the back of a large spoon. Bake 2½ hours or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
   
   Orange Glaze:
9. In a small mixing bowl, combine confectioner's sugar and orange zest. Add 4 teaspoons orange juice and stir until smooth. Add additional teaspoon of orange juice if needed to make a good drizzling consistency. The glaze should be like a soft icing, but thin enough that it will run down over the sides of the cake.
   
   
10. Drizzle glaze over the cake, allowing the glaze to drip down the sides.  Let the glaze set before serving. Garnish with Sugared Cranberries (optional.)
    
    Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
    
    Makes 12 to 14 servings
    
    TheBakingPan.com
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