Fresh Orange-Cranberry Pound Cake

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This comes from the November 2006 issue of All*You Magazine. This recipe uses orange peel and fresh cranberries and has a glaze over the top. It gets baked in a 10-inch tube pan.

Ingredients Nutrition

Directions

  1. To make cake: Preheat oven to 350 degrees. Lightly butter a 10-inch tube pan. Coat lightly with flour and tap out excess.
  2. Heat butter and cream in a small saucepan over low heat, stirring until butter is melted. Remove from heat and let cool.
  3. In a large bowl, beat eggs and granulated sugar with an electric mixer on high speed until fluffy, about 5 minutes. Add baking powder and salt and mix on low speed until blended. Add half of flour and entire cooled cream mixture; mix on low speed until blended. Add remaining flour and beat on medium speed for 2 minutes; mixture should be thick and gooey. Stir in orange peel and then fold in cranberries. Scrape batter into prepared pan and smooth top.
  4. Bake until a tester inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes, turn out onto a rack and let cool completely.
  5. To make glaze: Combine confectioners' sugar and salt in a medium bowl. Add water, corn syrup and vanilla and stir with a fork until smooth. Drizzle glaze over cake, letting some drip down sides. Let stand for 15 minutes before serving.
Most Helpful

4 5

This was very good, I used salted butter and sour milk.Chopped cranberries in blender with a little water, some are course,some small. Added 1/2cup flour to batter.I wisked the eggs in and beat everything else with a spoon. The microwave to melt butter,and a one bowl operation. Less steps and delicious! Used a bundt pan.I would cook 10 minutes more at 350*.