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    You are in: Home / Recipes / Cranberry and Orange Pound Cake Recipe
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    Cranberry and Orange Pound Cake

    Cranberry and Orange Pound Cake. Photo by katew

    1/1 Photo of Cranberry and Orange Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    25 mins

    1 hrs 15 mins

    Sydney Mike's Note:

    This recipe comes from the 2008 Taste of Home cookbook, Baking Classics.

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    Ingredients:

    Serves: 16

    Yield:

    cups of ...

    Units: US | Metric

    FOR THE CAKE

    FOR THE VANILLA BUTTER SAUCE

    Directions:

    1. 1
      FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
    2. 2
      In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
    3. 3
      Stir in the vanilla & orange zest.
    4. 4
      In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
    5. 5
      Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
    6. 6
      Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
    7. 7
      FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
    8. 8
      Add the butter, then bring to a boil over medium heat, stirring constantly.
    9. 9
      Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
    10. 10
      Serve warm over the cake.

    Ratings & Reviews:

    • on January 06, 2011

      55

      I halved this recipe and did not make the sauce. It really is lovely without the sauce, very moist indeed. The zest goes so well with the cranberries. I took the cake to work and everyone loved it. Made for Everyday is a Holiday.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cranberry and Orange Pound Cake

    Serving Size: 1 (178 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 656.8
     
    Calories from Fat 320
    48%
    Total Fat 35.6 g
    54%
    Saturated Fat 21.8 g
    109%
    Cholesterol 167.4 mg
    55%
    Sodium 140.0 mg
    5%
    Total Carbohydrate 80.6 g
    26%
    Dietary Fiber 1.1 g
    4%
    Sugars 60.0 g
    240%
    Protein 6.1 g
    12%

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