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Cranberry-Orange Ricotta Pound Cake

Ashley Manila
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Ingredients
 

  • 1 and 2/3 cups + 2 tablespoons all-purpose flour; divided
  • 1 and 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup ricotta cheese, preferably whole milk/full-fat
  • 1/4 cup sour cream
  • 1 cup sugar
  • 4 large eggs + 1 egg yolk
  • 2 teaspoons grated orange zest
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup canola oil
  • 1 cup fresh cranberries, chopped

The Glaze:

  • 1 cup confectioners' sugar
  • 1-2 tablespoons orange juice
  • 1 teaspoon orange zest
  • Pinch of salt

Instructions
 

  • Preheat oven to 350 degrees (F). Grease a large loaf pan, line with parchment paper, and set aside.
  • In a medium-sized bowl combine 1 and 2/3 cups of the flour, baking powder, and salt; mix well to combine; set aside.
  • In a separate medium-sized bowl whisk together the ricotta, sour cream, sugar, eggs, egg yolk, orange zest, and vanilla.
  • Chop cranberries and toss them with remaining flour; set aside.
  • Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, folding from the bottom and up, making sure it’s all incorporated. Fold in the flour coated cranberries.
  • Pour the batter into prepared pan and bake for 50-55 minutes, or until a cake tester placed in the center of the loaf comes out clean.
  • Cool cake in pan for 10 minutes, then carefully transfer to a cooling wrack to cool completely.
  • To make the glaze simply whisk together the ingredients until smooth. Add more juice for a thinner glaze, and more sugar if you need to thicken it up.
  • Pour glaze over cake right before serving.
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