Glazed Cranberry Ginger Pound Cake

INGREDIENTS

INSTRUCTIONS

Make the cake: In a large bowl with an electric mixer, cream the
butter, add the sugar, a little at a time, and beat the mixture until
it is light and fluffy. Add the eggs, 1 at a time, beating well after
each addition. Into a bowl sift together the flour, the baking  powder,
the baking soda, the salt, and the ginger and add the flour  mixture to
the butter mixture alternately with the buttermilk,  beginning and
ending with the flour mixture and beating the batter  after each
addition. Fold in the cranberries, spoon the batter into a  buttered
and floured 3-quart decorative baking pan such as a bundt  pan or
Kugelhupf, smoothing the top, and bake the cake in the middle  of a
preheated 350 degree oven for 1-1/4 hours to 1 hour and 20  minutes, or
until a tester comes out clean. Let the cake cool in the  pan on a rack
for 10 minutes, turn it out onto the rack, and let it  cool completely.
The cake may be made 2 days in advance and kept  wrapped tightly in a
cool place.  Make the sugared cranberries: Have ready in 2 separate
bowls the egg  white, beaten lightly, and the sugar. Dip the
cranberries in the  white, letting the excess drip off, coat them well
with the sugar,  and transfer them to the rack to dry. The sugared
cranberries may be  made 2 days in advance and kept on the rack in a
cool dry place.  Make the glaze: In a heavy saucepan cook the sugar and
1-1/2 cups  water over moderate heat, stirring and washing down any
crystals  clinging to the side of the pan with a brush dipped in cold
water,  until the sugar is dissolved. Add the cranberries, bring the
mixture  to a boil, and boil it, undisturbed, until it registers 250
degrees  on a candy thermometer. Strain the mixture through a fine
sieve into  a bowl, pressing hard on the solids, and let the glaze cool
slightly.  The glaze may be made 3 days in advance and kept covered and
chilled.  In a saucepan reheat the glaze, stirring, over moderately low
heat  until it is melted.  Brush the cake with the warm cranberry glaze
and garnish it with the  sugared cranberries.  ARKANSAS TODAY, CHANNEL
11, KTHV  "COOKING WITH DON BINGHAM"  From a collection of my mother's
(Judy Hosey) recipe box which  contained lots of her favorite recipes,
clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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