Williamsburg Pound Cake With Cranberry Glaze - cooking recipe

Ingredients

1 lb. butter, softened
3 c. sugar
12 eggs, separated
4 c. flour, sifted twice
2 c. water
2 c. sugar
1 lb. cranberries

Preparation

Preheat oven to 325\u00b0.
Cream butter and sugar.
Beat egg yolks until thick.
Beat egg whites until stiff.
Alternately add yolks, whites and flour to the creamed butter and sugar.
Beat until light and smooth.
Pour into a well-greased and floured 10-inch tube pan.
Bake 1 1/2 hours or until golden brown.
Cool 5 minutes before turning out of the pan onto a cooling rack.
Bring water and sugar to a boil.
Cook 10 minutes.
Add cranberries and cook until skins pop, about 5 minutes.
Remove cranberries with a slotted spoon and reserve as a condiment.
Continue cooking syrup until thickened, about 20 to 25 minutes.
Cool.
Drizzle over cake.