[Sca-cooks] cranberry/Grand Marnier pound cake.

[Stefan li Rous]

Finnebhir commented:
> Dried cranberries are especially good when they are fresh and rolled in a
> little sugar. The other way I like them is to take the berries and boil them
> in a sugar syrup. This not only reconstitutes the berrie, but when they dry,
> you get crystallized cranberries. try that in a pound cake with Grand
> Marnier, and it's some goooooood eatin'.

Okay, this sounds like it might be good. Can you give a recipe or more
directions? I've never made pound cake, although I imagine I can find
recipes for plain pound cake on the web or in cookbooks.

How many cranberries per pound cake? Are there other fruits that might
also work well? And I assume Grand Marnier is a type of liqueur? I
think I might remember seeing this as an option for topping off
Margaritas. How much per pound cake? Wonder if you could reconstitute
the cranberries in the Grand Marnier?

--
THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas         stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****