Glazed Cranberry Ginger Pound Cake
| Yield: | 12 Servings |
| Categories: | Cakes |
| CAKE | ||
| 2 | Sticks unsalted butter; softened | |
| 2 | c | Sugar |
| 4 | lg | Eggs at room temperature |
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Double-acting baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | tb | Ground ginger |
| 1/3 | c | Buttermilk |
| 2 1/2 | c | Cranberries; picked over |
| SUGARED CRANBERRIES | ||
| 1 | lg | Egg white |
| Sugar for coating the berries | ||
| 1 | c | Cranberries; picked over |
| GLAZE | ||
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Cranberries; picked over and rinsed |
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