Cranberry Green Tea Poundcake

It’s the most wonderful time of the year..

 Which ironically, happens to often end up being the most stressful.

…Cleaning so that extended family you never see think you’re a decent human being, whipping out a pile of anti-skinny jeans delights to take to all of your holiday gatherings, finding the right outfit to cover the fact that you may have tasted slightly more than necessary while making the aforementioned goodies, a little bit of gift wrapping your life away….buying the presents to wrap first.

 I could go on forever. You need some zen.

 Zen just happens to come in cake form these days.

A soft, cushy green tea pound cake studded with sparkling fresh cranberries…what could possibly be more relaxing?

Both green tea and cranberries have insane antioxidants…which are good for you. Pound cake makes you happy…which is also good for you.

endorphins. mmhmm.

Fear not, even though this recipe requires breaking out like a million bowls and separating eggs…it’s really pretty darn simple.

So I say put on a cute apron, lose yourself in a whirl of sugar and flour, guilt some other useless sap into doing your dishes, then sink down next to a fat fire with a fat piece of this cake topped with a fat scoop of vanilla ice cream and breathe…deeply.

 Or you could take the high road and slice your pound cake up, lay it out on a decorative platter, and take it somewhere that people will think you’re related to Martha Stewart.

I originally hoped the green tea would give this cake a nice greenish color so that it’d be red and green and christmasish when you slice into it.

Not quite, but if you wanna try for a more intense holiday hue, I’m positive a couple of tablespoons of matcha powder instead of green tea sachets would do the trick.

Either way, it’s pound cake, and a destresssing pound cake at that…who’s really gonna start complain over color?

 Cranberry Green Tea Pound Cake

Adapted from Tea at Lace’s

  • 1 & 1/2 cups fresh cranberries
  • 2 cups all-purpose flour
  • 2 sachets green tea
  • 2 tsp baking powder
  • 2 sticks softened butter
  • 2 cups confectioners sugar
  • 1/4 cup granulated sugar
  • 5 large eggs, separated
  • Pinch of salt

Wash and half the cranberries. Toss in a large bowl with the 1/4 cup of granulated sugar cover and set aside.

Butter a 9 x 5 x 3-inch loaf pan and line with buttered parchment or wax paper—cut to fit. Set a rack in the middle level of the oven and preheat to 325 F

 Sift the dry ingredients together – flour, baking powder, green tea, and salt. Sift the confectioners’ sugar.

Separate the egg whites from the egg yolks. Beat the egg whites till stiff peaks form, and set aside.

Beat the butter and sugar till it is pale, light and fluffy. Add in the yolks one at a time.

Fold in the dry ingredients followed by the whites. Bake untill a skewer inserted in the middle comes out dry.

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