Orange Cranberry Ricotta Pound Cake

Thanksgiving will be here before you know it, and this pound cake is perfect to have on hand to serve overnight guests with coffee for breakfast. They’re going to need some form of sustenance before you rope them into peeling vegetables and rolling out pie dough!

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 3/4 cup ricotta
• zest of 1 orange
• 1 tablespoon orange juice
• 1 teaspoon vanilla
• 1 cup fresh cranberries

1. Preheat oven to 350º.
2. Grease a 9″ x 5″ loaf pan, and line with parchment paper.
3. In a small bowl, whisk flour, baking powder, baking soda, and salt.
4. In a large bowl, cream butter and sugar for 2 minutes. Add the eggs, one at a time, then the ricotta, zest, juice, and vanilla.
5. Add the flour mixture in 3 batches, until just combined. Fold in the cranberries.
6. Pour into prepared pan and bake for 50 to 60 minutes, testing with a toothpick. Let cool in pan for 15 minutes, then turn out to a wire rack to cool completely.