Cranberry-Orange Pound Cake


1 cup (2 sticks) butter, softened
1 1/2 cups honey
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 orange juice (increase or decrease amount to taste)
4 eggs
2 1/4 cups all-purpose flour
1 1/2 cups dried cranberries (give or take depending on your passion for cranberries)

How to make it

Step One: Preheat oven to 350° F. Grease a 9×5-inch loaf pan.

Step Two: Beat butter, honey, cream of tartar, salt and orange juice in a large bowl with an electric mixer at medium speed until fully blended. Beat in eggs one at a time. Reduce speed to low and add flour, 1/2 cup at a time. Beat until smooth and completely blended. Fold in cranberries.

Step Three: Spoon batter into pan. Bake 60 to 70 minutes or until toothpick inserted near the center comes out clean. Cool 15 minutes, then run a knife around the edges of the pan to loosen the cake. Flip cake upside down onto a serving platter to get it out of the pan, then flip it right-side-up and slice it.

Step Four: EAT! Serve as a desert with an orange glaze (orange juice and powdered sugar, mixed to your preferred consistency) or with coffee at breakfast. Enjoy!